Steve, this is pretty funny. I can't wait to see the answers you get as I did the exact same thing last night. I bought one of these two lever hand corkers and by mistake got synthetic corks. They don't compress well enough for that corker to press them in all the way. I improvised a bit. I had a neodynium magnet that was the same diameter as the plunger. I stuck it on the end and it added to the plungers stroke length pressing the corks in til only about 1/8" stuck out. I took a razor and just trimmed that little bit flush with the bottle. Ha! It was only 5 bottles that I am going to drink fairly soon anyhow. Also, I didn't degas it. It's a blackberry / acai wine that fermented out to just like yours, about 1.000. It's been silent for a month now so I'm hoping it'll be alright. A month ago I added pot. sorbate and a campden tablet and stirred it vigorously though. That may have degassed it enough.
Bourbon Oaked Raspberry Porter, Saison of the Sour MashSecondary:
Je Suis Légion Bretted Saison, Michigan Peach Wine, Homegrown 90 Min IPABottled:
Weihenstephan Hefe Clone, Kärcher Bock, Kölsch, Oktober Wheat, Simcoe Slam IPA, Apfelwein, Red Trappist Dubbel, Dunkleweizen, Simcoe Slam IIPA, Hoppy Hefe, Come All Ye Faithful Christmas Ale, Gingerbread Ale, Wits End Kristal Wit, Kärcher Haus Pale, Nocturia Black IPA......too many.http://walledlakebrewing.blogspot.com