I had a bunch of Champagne bottles, so i thought I would put them to good use. I bottled a batch of regular red wine, and put in a regular cork (not a champagne bottle mushroom cork).
Little did I know, but Champagne bottles have a taper. The inside of the neck of a bottle is narrower at the top, and widens a little as you go down. What that does: As the new cork expands, it is sucked into the bottle. Ideal if you have a mushroom cork, as it seals the top of the cork against the bottle.
However, I tend to countersink my corks a little, and over the course of a few hours, it sucked most of the straight corks into the bottle.
So, I had to re-cork about a dozen bottles, and I did not countersink them this time. So far, so good.
Little did I know, but Champagne bottles have a taper. The inside of the neck of a bottle is narrower at the top, and widens a little as you go down. What that does: As the new cork expands, it is sucked into the bottle. Ideal if you have a mushroom cork, as it seals the top of the cork against the bottle.
However, I tend to countersink my corks a little, and over the course of a few hours, it sucked most of the straight corks into the bottle.
So, I had to re-cork about a dozen bottles, and I did not countersink them this time. So far, so good.