I corked a barleywine a few months ago using a standard italian floor corker (not the champagne style). I forgot who I got the idea from (someone on HBT), but I used a drilled stopper as a guide as to how far to push down the cork. The only tricky part was getting the bottle off the corker without ripping the cork or letting it re-expand. The process I figured out:
-Put the stopper (it was a 5-1/2 I think) on the "pole" that drives the cork and adjust the nut to how deep you want to drive the cork
-Place filled bottle on bottle rest and smoothly pull lever until the stopper just touches the plexiglass guard over the brass parts that compress the cork
-While leaving the lever down, reach back to the metal bar on the corker that locks the bottle platform in place when you move the lever and move this piece back to the "neutral" position
-Gently pull down on the bottle and it should release, then you're free to move the lever back and repeat
I practiced on an empty bottle. After ripping a cork or two and a couple depth adjustments, I got it dialed in just right. Good luck!
EDIT: Just reread your post. I only bottled a couple dozen bottles. Depending on the numbers you're facing, this may or may not be efficient...