Do normal corks and normal corkers work with them? Is there a greater risk of breaking the neck of the bottle during corking?

I bottled my wine bottles with a Portuguese floor corker, but the dimple is still in the agglomerated cork after a year. I was told to: Wait three weeks with the bottle upright. Store a year with the bottle upside down to keep the cork wet. What measures can I take to minimize that dimple? Why doesn't it show up on commercial bottles? I'm just hearing about potentially hacking in a broader surface with a shaft collar at the end …

I'm planning to bottle my first mead and went looking for corks online, but all the suppliers I'm used to only have corks with grapes on them. Minor cosmetic consideration, I realize, but is there anywhere to just buy plain corks w/o design?

Quick question regarding packaging for competitions... Usually samples should be submitted in 12oz bottles with caps... is it the case for Belgium styles? Some beers have to be conditioned in bottles, which may create some potential additional fermentation... Is it allowed to use corks instead of caps? For example 18C (Belgian Tripel) "traditionally bottle-conditioned" according to the 2008 Guidance. Should I use corks with muselets? Thanks, guys!

I'd like to start corking some of my more delicate brews. Is there a reason to switch to corking? Certain styles? And, is it difficult/recommended for a small setup? Thanks.

I have a mead that has been sitting bottled in a cool underground closet for about a year, and the corks appear to have some mold growing on the outside. Apparently the closet is a bit more moist than it should be. I was hoping to age this mead for quite a few years, so swilling it is not the preferred method of dealing with this. What is a safe way to remove the mold from the corks? Will I …

After downing a bottle of Saison Dupont last night and wishing to re-use the bottle, I wondered if any home brewers have "capped" their brews using corks? The bottle looks like it might be re-usable with regular caps, but using corks is a nice flourish. Corking could mean potentially re-using champagne bottles too. Has anyone tried corking their brews? What's involved?