I'm sure the cage wire will hold IF twisted into the threads.My understanding is that carbonated beverages need either a crown cap or cork & cage. The cage prevents the cork from being pushed out and makes it so you can remove the cork by hand. Turning a corkscrew into a potential projectile probably isn't the brightest idea imho.
I'm not sure if twist off bottles can be caged, or whether they are rated to appropriate pressures for whatever carbonation level the OP is expecting.
Regular/Belgian corks are fine, just not fully inserted. Supposedly the insertion depth of the corker can be adjusted.Ah, of course... Then by all means dust off your mushroom corker, bring out your bag of new mushroom corks and the wire cages you have laying around and go to town!
Mushroom corks aren't necessary, just easier to remove for carbonated bottles since the carbonation helps push the cork out.Ah, of course... Then by all means dust off your mushroom corker, bring out your bag of new mushroom corks and the wire cages you have laying around and go to town!
I bet a good many wine makers have corny kegs sitting around from when they used to dabble in beer. I've got a half dozen that I use for carbonating and bottling sparkling wine & cider. For my sparkling wine, I use new sparkling wine bottles, force carbonate to about 5 volumes CO2 and crown cap them.Do wine makers normally have kegging equipment?
I'm not certain what you mean by "high pressure beer bottles" and "requirement" may not be the correct word, but generally, the depth of the punt and thickness of the bottle increase with carbonation levels of the wine. True Méthode Champenoise champagne will have the thickest glass, followed by cheaper force-carbed champagne (e.g., Cook's) and Italian Prosecco, then sparkling wines like rosé and common beverages like Martinelli's cider.Is the punt a requirement for sparkling wine bottles? My high-pressure beer bottles aren't punted.
Regular beer bottles can tolerate up to 4 vol but under 3-3.5 is considered safe.I'm not certain what you mean by "high pressure beer bottles"
This makes a lot of sense.The punt also makes it easier to catch the sediment. A lot of red wine bottles are punted.
If I had a million dollars, I'd buy the tabletop version! Till then, I'll use my bench capper to "mushroom" my corks after inserting them with a champagne corker and before putting the cages on.
Good idea, they sure are plentiful at my local recycling center and the labels come off pretty easily. I have used Martinellis for up to 3.5-4 volumes of CO2. They are not heavy enough to go to 7 volumes or so like thick, deeply-punted european champagne bottles.Martinelli sparkling cider bottles take a regular sized crown cap.