13,584
edits
Changes
Fixed Dave's name... sorry Dave!
* ''"When I started corking, I read somewhere to leave 5/8 inch out. I had terrible time removing the corks. Then someone said, half in - half out. I tried it to find out with that much cork out it had to be compressed by pushing down on the cork with the cage in place while twisting the wire. Although a little more trouble while caging, the payoff in ease of opening is worth it to me"'' - Tip from Mark Trent on Milk The Funk <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1037494922945388/ Recommended conversation and tips about corks on MTF with Mark Trent. 03/27/2015.]</ref>.
::* ''"Yeah, I agree with Mark. It isn't much extra that needs to stick out to make the difference. And in order to make that work you have to vertically compress the top of the cork. I had been doing that with my hand (with nightmares of something happening similar to what Tarsicio went through) until my friend suggested using a bench capper for the cork compression part. That works quite well and the cork stays compressed enough to put the cage on without much vertical force on the top.''" - Follow up Tip from Dave Jenssen Janssen on Milk The Funk <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1037494922945388/?comment_id=1038591699502377&offset=0&total_comments=17&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Conversation with Dave Jenssen Janssen on Milk The Funk. 03/27/2015.]</ref>.
==References==