Corkers

Corkers are used to insert the cork into the bottle. The diameter of the cork is larger than the opening of the bottle, so it must be compressed as it is inserted into the bottle. The compression of the cork in the neck makes the seal with the bottle. A good, tight seal is crucial to preserving the wine. A corker uses mechanical advantage to insert the cork into the bottle, allowing the wine-maker to save his or her strength for moving carbouys!

Several types of corkers exist ranging from small "hand" corkers, to bench mounted and floor standing models. Typically, the larger the corker, the easier it will be to insert the corks. The hand corkers are usually sufficient for bottling smaller batches of wine. For larger batches, you may want to invest in a bench mounted or floor standing model.

• When corking be sure to soak the corks in water (or Sodium Metabisulfie). This will make for easier insertion of the corks into the bottles during the corking operation.