I have a portuguese floor corker. It works great with natural corks. I
fill the bottle and allow excess wine to squirt out when I cork it. With
synthetic corks, the bottle explodes. Yike!! Do I need to leave a head
space when I use synthetic corks?

Andie Z

On Mar 9, 7:51 am, "Andiez" > wrote:
> ... Yike!! Do I need to leave a head
> space when I use synthetic corks?

You should leave 1/2 inch of ullage no matter what corks you are
using.

Greg

On Mar 9, 2:59 pm, wrote:
> On Mar 9, 7:51 am, "Andiez" > wrote:
>
> > ... Yike!! Do I need to leave a head
> > space when I use synthetic corks?
>
> You should leave 1/2 inch of ullage no matter what corks you are
> using.
>
> Greg

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 presume it is their limited
permeability that causes this. With natural corks I have always
found 1/2" to be plenty. I have re-corked 6 or 7 wines when I'd left
1/2" gap before the synthetic so I try to be a little more liberal
with it now.

Jim

> 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

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

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

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

Good point. No idea how Andie is going to get those corks back
out unless he drills a small hole down through the cork to provide
an "airway" to let in some air while pulling the corks. Interesting
problem............ ;o)

Frederick

On Mar 13, 6:36*am, "frederick ploegman" >
wrote:
> 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
>
> Good point. *No idea how Andie is going to get those corks back
> out unless he drills a small hole down through the cork to provide
> an "airway" to let in some air while pulling the corks. *Interesting
> problem............ *;o)
>
> * * * * Frederick

Does anyone fill the bottle ullage with inert gas?
I have about 15 gallons to bottle in about 90 days, and plan to top
them all off with argon.

I hate exploding bottles also. here is what I learned:

I agree with Greg,
3/4 inch is what I shoot for. I spend a few minutes with a straw moving
wine around before I go into corking mode, but it worth it. I just put
the straw into over full ones and place thumb over top - then move the
wine to another bottle that needs the wine to get to 3/4 inch from top.

and, yes, I'm a Type A personality with a focus on detail. haha. Except
when a glass of wine is in my hand. Then I'm slow, relaxed and friendly.

DAve

jim wrote:
> On Mar 9, 2:59 pm, wrote:
>> On Mar 9, 7:51 am, "Andiez" > wrote:
>>
>>> ... Yike!! Do I need to leave a head
>>> space when I use synthetic corks?
>> You should leave 1/2 inch of ullage no matter what corks you are
>> using.
>>
>> Greg
>
> 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 presume it is their limited
> permeability that causes this. With natural corks I have always
> found 1/2" to be plenty. I have re-corked 6 or 7 wines when I'd left
> 1/2" gap before the synthetic so I try to be a little more liberal
> with it now.
>
> Jim

On Mar 10, 7:38 pm, Dave Allison > wrote:
> I hate exploding bottles also. here is what I learned:
>
> I agree with Greg,
> 3/4 inch is what I shoot for. I spend a few minutes with a straw moving
> wine around before I go into corking mode, but it worth it. I just put
> the straw into over full ones and place thumb over top - then move the
> wine to another bottle that needs the wine to get to 3/4 inch from top.
>
> and, yes, I'm a Type A personality with a focus on detail. haha. Except
> when a glass of wine is in my hand. Then I'm slow, relaxed and friendly.
>
> DAve
>
> jim wrote:
> > On Mar 9, 2:59 pm, wrote:
> >> On Mar 9, 7:51 am, "Andiez" > wrote:
>
> >>> ... Yike!! Do I need to leave a head
> >>> space when I use synthetic corks?
> >> You should leave 1/2 inch of ullage no matter what corks you are
> >> using.
>
> >> Greg
>
> > 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 presume it is their limited
> > permeability that causes this. With natural corks I have always
> > found 1/2" to be plenty. I have re-corked 6 or 7 wines when I'd left
> > 1/2" gap before the synthetic so I try to be a little more liberal
> > with it now.
>
> > Jim

Ha ha, that made me smile. I thought it was only me that crept around
with a straw...

"Andiez" > wrote in message
news:vPSAj.3874$e52.1118@trndny01...
>I have a portuguese floor corker. It works great with natural corks. I
>fill the bottle and allow excess wine to squirt out when I cork it. With
>synthetic corks, the bottle explodes. Yike!! Do I need to leave a head
>space when I use synthetic corks?
>
> Andie Z
>

Back to basics. Air is compressible, liquids are not.