QuestionThat
Member
Pulling the trigger on purchasing a portugese corker.
New to brewing etc.
This post is kind of all over the place.... trying to get my ducks & thoughts in a row but kind of pulling teeth at the moment.
So, Will be using this corker to cork potentially both american and french (european?) champagne bottles because I have a basically unlimited free source of both.
The Veuve Dubarry bottle says produced in France and the Martinelli's is produced in California. .... Any reason to choose one of these bottles over the other since they are both green lol. Don't think I need/ want both types unless there is a good reason for that.
Note will also be buying some brown and clear bottles to augment so would want to be able to use the same "type"/ size corks. Also will probably want to buy some belgian bottles to cork and cap as well.... probably ultimately with the belgian corks.... see below for reasoning behind this.
It's my understanding that I could conceivably use belgian corks in these for champagne and or other carbonated beverages with cages (belgian & or standard champagne.... not sure about this).
Since I'm getting the floor corker thinking the size of the cork shouldn't be as much of an issue.... so hoping less "inventory".
Will be making meads, and ciders first but hope to immediatley also gravitate into some wines and possibly 2nd stage ferments in bottles and possibly champagne for grins and giggles just because I can. Basically as soon as my one primary is available following emptying into 1 gallon secondary start on a new type of something and repeat for 4 or 5 1 gallon carboy secondarys.
Bottom line- New to all of this so hoping to keep the whole cork thing dumbed down as best i can.
And I think I'm willing to pay more for corks to keep the inventory down, so is there a particular type of cork that would allow me to kind of do it all?
Thinking the belgian corks? Champagne, beer, wine and everything in between?
Would I want to use these in either the French/ euro bottle or the american bottles I have access to?
I like the belgian bottles as well and may spring for some of those for beer and even some of the belgian syle beers so the whole true to type domed cork and cages would be great if I can pull off with this "system" as well. Letting some of these beers age/ secondary ferment in the bottles kind of tradtionally.... at least that's my current understanding as to how it works
Any particular size I need to order to do it all? Material? Density etc?
Anything else I need to know off the bat before ordering?
Anything else I need to order "cork/ capping" related"
Thanks for any insight!
New to brewing etc.
This post is kind of all over the place.... trying to get my ducks & thoughts in a row but kind of pulling teeth at the moment.
So, Will be using this corker to cork potentially both american and french (european?) champagne bottles because I have a basically unlimited free source of both.
The Veuve Dubarry bottle says produced in France and the Martinelli's is produced in California. .... Any reason to choose one of these bottles over the other since they are both green lol. Don't think I need/ want both types unless there is a good reason for that.
Note will also be buying some brown and clear bottles to augment so would want to be able to use the same "type"/ size corks. Also will probably want to buy some belgian bottles to cork and cap as well.... probably ultimately with the belgian corks.... see below for reasoning behind this.
It's my understanding that I could conceivably use belgian corks in these for champagne and or other carbonated beverages with cages (belgian & or standard champagne.... not sure about this).
Since I'm getting the floor corker thinking the size of the cork shouldn't be as much of an issue.... so hoping less "inventory".
Will be making meads, and ciders first but hope to immediatley also gravitate into some wines and possibly 2nd stage ferments in bottles and possibly champagne for grins and giggles just because I can. Basically as soon as my one primary is available following emptying into 1 gallon secondary start on a new type of something and repeat for 4 or 5 1 gallon carboy secondarys.
Bottom line- New to all of this so hoping to keep the whole cork thing dumbed down as best i can.
And I think I'm willing to pay more for corks to keep the inventory down, so is there a particular type of cork that would allow me to kind of do it all?
Thinking the belgian corks? Champagne, beer, wine and everything in between?
Would I want to use these in either the French/ euro bottle or the american bottles I have access to?
I like the belgian bottles as well and may spring for some of those for beer and even some of the belgian syle beers so the whole true to type domed cork and cages would be great if I can pull off with this "system" as well. Letting some of these beers age/ secondary ferment in the bottles kind of tradtionally.... at least that's my current understanding as to how it works
Any particular size I need to order to do it all? Material? Density etc?
Anything else I need to know off the bat before ordering?
Anything else I need to order "cork/ capping" related"
Thanks for any insight!
