Quick answer
- Sanitize corks with a short metabisulphite rinse just before bottling. Don’t soak them for a long time.
- Double-lever hand corkers need corks that are softened a little first. Floor corkers only need sanitary corks.
- Leave filled bottles upright for 3 to 5 days, then lay them on their sides.
Sanitize Your Corks
Sanitize corks with a metabisulphite solution just before bottling, so bacteria on the cork can’t spoil your wine. Keep the soak short and rinse well. Corks soaked for a long time absorb sulphite and can pass it on to the wine. See Cleaning vs Sanitizing.
For Double-Lever Hand Corkers
A double-lever hand corker pushes the cork through a funnel-shaped opening, so corks need to be softened a little to slide through.
- Sanitize and rinse the corks.
- Soak them for about 20 minutes in 4 L (1 US gal) of lukewarm, not hot, water. Adding about ¼ cup of glycerin helps the corks slide.
- Without glycerin, soak them for 1 to 2 hours instead.
- Move the corks to a sanitized bucket and cork right away.
Don’t overdo the soaking. Mushy corks can break down later or fail to seal.
For Floor and Bench Corkers
A floor corker uses iris jaws to squeeze the cork evenly before pushing it in. It holds the bottle steady on a spring-loaded base and lets you set the cork depth. The corks only need to be sanitary.
- Swish the corks in sulphite solution, then rinse them well.
- Keep them in cool, clean water while you prepare the bottles.
- Move them to a sanitized bucket.
- Wipe the iris jaws dry as you go, so dirty water doesn’t drip into your bottles.
Floor corkers that look alike can differ a lot in build quality. If you bottle often, a good floor corker is worth it. See the tall Portuguese floor corker and all corkers.
Cork Depth
Set the corker so the cork sits just slightly below the rim of the bottle. Leave about 1 cm (½ in) between the wine and the bottom of the cork. See How to Fill Wine Bottles.
After Corking
- Wipe the bottle and the top of the cork, so any moisture doesn’t grow mould.
- Leave the bottles upright for 3 to 5 days so the compressed air can escape and the corks can fully expand.
- Then store the bottles on their sides to keep the corks moist.
Why Do Corks Shred When I Open the Bottle?
- The corkscrew. Cheap corkscrews with a blunt, thick auger plough through the cork and tear it. A corkscrew with a sharp, thin spiral slices in cleanly.
- Over-soaked corks. They turn soft and crumbly.
- Old, dry corks. Never use corks that are dried out or smell musty.
If a cork does break, a cork retriever gets the pieces out of the bottle.
Frequently Asked Questions
Do I need to soak corks for a floor corker?
No. A quick sanitizing rinse is enough. Floor corkers compress dry or damp corks easily.
Why are my corks pushing back out?
Usually the bottle is too full, so there is not enough room for the compressed air, or the wine wasn’t fully degassed or finished fermenting.
Which cork size should I use?
See Which Wine Cork Should I Use? for #8 vs #9 and the different cork types.
Keep Reading
Need a hand with your batch? Call us toll-free at 1-877-668-6160 (Monday to Friday, 8:00 a.m. to 3:00 p.m. Eastern) or send us a message.
This guide is adapted from the ABC Crafted Series booklet Wine From Kits: What the Instructions Don’t Always Tell You. Always follow the instructions that come with your kit.