Corking Machines.
Corking Machines.—These machines are of different forms and make, but are provided with a hollow cone through which the cork is forced by a piston, compressing it so that it easily goes into the neck of the bottle. Some work with a lever, and some with a crank. In the small hand-machine, the piston is pushed by the hand. The bottles may be made full enough so that the wine will touch the bottom of the cork, leaving no vacant space, if the needle is used in corking. This is a small, tapering, half-round, steel instrument, one-tenth of an inch in diameter, with a groove along the flat side. By placing this in the neck with the groove next the glass, the cork may be forced down to the wine, the air and surplus wine escaping by the groove. After the cork is driven home, the needle is removed. A piece of wire, provided with a handle, will answer the purpose. The handle of the needle (either a ring, or like that of a gimblet), is attached by a hinge, and turns down out of the way of the tube and piston of the machine. Some bottling machines have a needle attachment. Bottles corked by the use of this instrument do not contain a vacant space, and the wine keeps better, not being exposed to the action of the air, which would otherwise remain in the neck of the bottle, and not being shaken in transportation.
Fig. 33.
Corking Machines.
Figures [32] and [33] show corking machines with and without needles. In [fig. 33] two needles are also shown.
If the old-fashioned conical corks are used, they may be driven home with a small mallet, or wooden paddle, but the cylindrical corks are preferable, if the wine is to be kept long.
Preparation of the Corks.—In order to render them more supple, they are soaked for several hours in water. What is far better, however, is to steam them for two or three hours, or soak them in hot water. They should be allowed to drain, and then be dipped in wine like that to be bottled. Some dip them in alcohol to render them more slippery, and some again, put a drop or two of sweet oil on the surface of the water in which they are wet.
The Corks may be Driven down Flush with the opening of the bottle, or they may be left projecting a quarter of an inch, and if much larger than the neck of the bottle, a shoulder will be formed, as in the case of sparkling wines. The object of leaving the corks projecting a third of their length in bottling sparkling wines is, that they may be forced out with an explosion; and the shoulder completely closes the bottle, being wired down.