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Agglomerated Corks

I've had frequent problems with using agglomerated corks in my Gilda corker -- I routinely have 10% - 20% of the corks sticking out more than ~1/2".

I don't have the same degree of problem with natural corks, presumably because they are softer(?), but the only corks the two local shops carry are the agg type; I now routinely order natural corks on-line.

Perhaps I don't soak them long enough (15-30 minutes, typically) or the soaking water isn't hot enough (less than boiling, perhaps 150-180F) ? Short of buying a floor-model corker, is there something else I can do to improve the success rate with agg corks?

Thanks,

Bart

Reply to
bwesley7
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Reply to
J Dixon

I've found the twin-lever corkers work much better than the Gilda, at substantially less cost than the floor or bench models. But if you plan ob bottling much more than 1-2 cases at a time, the floor-corker is a good investment.

Reply to
Negodki

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