On Mar 10, 11:41*am, jim > wrote:
> On Mar 10, 6:29 pm, Rob > wrote:
>
>
>
>
>
> > > To be honest in my experience you sometimes need to leave more like
> > > 3/4" - 1" with a synthetic cork if you expect it to plug the neck
> > > without soon rising above the rim.
>
> > I've never done this, so if there is someone with exerience with this,
> > please join in: *I have heard of placing a stainless steel wire
> > alongside the cork during the insertion of the cork. *This leaves a
> > small space for the air being compressed by the cork's insertion to
> > pass by the cork. *Then, the wire is removed, and since the cork is
> > still just freshly inserted, it re-expands to take up the space the
> > wire held, creating a full seal. *I would think this is more useful
> > with a synthetic cork than a regualr cork.
>
> > As Frederick says below, "Air is compressible, liquids are not." *Air
> > is also expandable, which means that the removal of the cork when
> > you're ready to drink is a lot easier with a little air space between
> > the wine and the cork.
>
> > Rob
>
> I'd be interested to hear replies to that too. *Frankly I have been
> too concerned that I will etch a narrow channel down the side of my
> cork (when I remove it) and create a leaker. *Maybe even fishing line
> would work. *I'd be surprised if leaving 3/4" ullage was a critical
> problem, but a simpler superior solution would be great
>
> Jim- Hide quoted text -
>
> - Show quoted text -

I used to do this with a fishing line but don't anymore, it just seemd
like too much work for little effect. One problem with the line was
that it'd break sometimes because it got chewed up by the corker, and
I'd have to pull the cork and repeat the try with another. And yes, it
could leave a channel in the cork, particularly a synthetic one
because those are less malleable.

Pp