Do you have a corker or are you looking to "soften" them to make it easier to somehow pound them into the bottles? Either way, rather than use a lot of space here repeating the information, here's a good article that I think will completely answer your question ----> http://www.eckraus.com/wine-making-corking.html
Some knowledge will never be shared, not from a desire to conceal it, but because it is so common to the individual that it is assumed to be already known.
Secondary: Apfelwein, Chambourcin, Blackstone Pond American Ale, King of the North, Concord, 2nd wine from pulp of both
Bottled: Bavarian Hefeweizen, Dortmunder, King of the North (2010), Apfelwein (2010), Lesser Wilderness Mead (2010), King of the North (2nd wine - 2010)