how are corks put into champagne bottles?

Answer 1

I searched all over and this is the only answer I could find:

"They used a cork press like the one shown below. You would wet the corks then put lift the handle. Put the cork into the press and press down on the handle. The wheel would turn the cork and compress it. then before it sprang back it would be inserted into the bottle. Modern bottlers no longer use cork for the cheap stuff but those that do probably used a mechanized process."

Answer 2

You can use one of these (which is a wine corker)
http://morewinemaking.com/product_images/1/5055.jpg

The difference with champagne corks is that they're about 1 1/2 times thicker than a wine cork. In the picture you see a short rod sticking downward at the bottom of the handle. Right below that you can see a brass colored circle. That circle compresses the cork (like you wouldn't believe). It squishes the cork small enough to fit in the neck of the bottle. The difference with the champagne cork is that it doesn't get stuffed ALL the way down the neck...only about 1/2 way. When the cork is then released by the corker, the top part of the cork that is sticking out of the bottle decompresses and makes that sort of "muffin top" shape. The severe compression to the remaining part of the cork that's in the bottle actually permanently shapes it to what you see when you finally pop the cork.

Answer 3

they go on champagne by a machine and that how it put on

Answer 4

to keep the co2 from coming out and then the champ goes flat.