You’re absolutely right, raised corks can either be a problem (if they’re too high, or too high of a percentage from bottle-to-bottle) or it could be nothing at all. The devil is in the details and finding out why. Bear with me while I break down a few possible causes and their implications of what you discovered in your mixed case: Possible causes 1. Uneven screwing-down of the plunger guides on the bottling line. This happens when the plungers (controlled by the automatic machinery on the bottling line) don’t quite push the cork in all the way. Usually a slightly raised cork is caught by the workers overseeing the bottling line, and they make adjustments during the run to get the corks to line up with the lip of the bottle (or a few millimeters below) for the remainder of the bottling run. Bottling lines consist of many pieces of machinery that must operate in synchronicity and every commercial bottling start-up is an art and science of making minute adjustments until all the parts (rinser, filler, corker, capper, labeler, packer,
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