I'm getting ready to cork with Nomacorc for the first
time; I'd used regular cork before this. I was wondering
if there was any recommendation from the group about
any details on prep and insertion using a floor standing
corker versus a regular cork. Do I need to consider
putting a food grade lubricant on the outside of the
Nomacorc to get it to slide in easily, or something
along those lines??

--Mike L.