Tonight I had an Australian Shiraz that had some type of synthetic, almost self-healing, cork in it. I never had anything but twist off wines before and I tried to reinsert the cork by hand. It laughed at me. No dice. I tried pounding it in with a hammer. Nope it didn't budge. I got out my Gilda hand corker thinking "Ha! I have just the tool." The iris never locked down like in the Mid-West video and it was taking everything I had and I turned the bottle over one the floor before I got it in. PLEASE, PLEASE, PLEASE tell me that putting in a natural winery grade #9 cork isn't this hard. My back would never hold up to 30 bottles from my kit.