Bottled 2.5 gallon ( 1/2 batch ) of a raspberry melomel last night in champagne bottles with champagne corks for the first time. I had a hard time with getting the correct amount of the cork outside of the bottle. Will the cork be pushed out of the bottle and against the cage as it pressurizes? I also noticed that with the same setting on the corker that some of the corks didn't have the same depth when finished. Is there a trick to setting the cork depth for champagne corks? I bottled the first half as a still mead for long term aging.
Thanks for the help.
Mark
Thanks for the help.
Mark