BOTTLING

Fall Bright, The Winemakers Shoppe

Prior to bottling: 
 
Has it fermented dry?  (Test for residual sugar with a Clinitest Kit or check it with a +5-5 hydrometer.)  
Has it fallen bright?
Do you need to fine it if it is not bright?
Is the meta level up to proper levels (40-80 ppm).  We add 1/8 teaspoon per 5 gallons for each of 3-4 rackings for reds and 1/4 teaspoon per 5 gallons for each 3-4 rackings for white wines.  This will get you in the ballpark of the proper level or you can test the SO2 with a Titret kit (see Test Chapter) and adjust as needed.  
Does it need sorbate if it is not dry?  
Has it been cold stabilized to reduce acid and stabilize?  
(Check out cold stabilizing in the Acid Reduction Chapter.)

Bottling:  Clean, Clean, Clean!  

LABEL removal:  Self-adhesive labels on used wine bottles are much more difficult to remove than the glued on label of years past.  Do not soak these labels.  A straight razor on a dry label works sometimes in pealing the label off.  Some winemakers fill the bottle with very hot water, taking pains NOT to get the label wet.  Take the shower head off and use that nozzle to deliver hot water.  The heat loosens the glue and the label may peel off.  A straight safety edge razor blade in a holder is helpful at this stage, too.  After the label is off, I use a chore boy scrubber to remove any glue that is left on.  A bit of detergent and hot water helps with the glue removal.  I am just careful not to get detergent inside the bottle unless it is recommended for that task.   

You can also try baking them in the oven at 100-150 degrees F for 10-15 minutes. This works well for the more difficult to remove self adhesive labels.  The glue softens and the labels peel right off without any tearing.  If there is some resistance, use the razor blade to aid it along.  Be careful of the hot bottles, use mitts, leather gloves, pot holders to protect your hands. 

There are also removable self adhesive labels.  Look for them in office supply shops.  

After corking you can top dress your bottles with capsules.  We have heat shrink capsules in various colors and designs.  Images are of navy and almond with gold grape designs.  Shrink capsules by dipping in boiling water, using a blow dryer or a heat gun. 

   

Bottles (2 dozen of 750 ml per 5 gallons of wine) must be clean.  Don't forget to get a bottle brush.  Scrub.  Dish detergents not recommended inside the bottle except for dish washer cleaners such as Cascade or use B Brite One Step, C Brite, Potassium Metabisulfite, etc.   Soak as needed, rinse, and rinse again.  Some winemakers would even object to Cascade, etc.  We have rinsers for this task too.  Drain.  Our drain trees are great for this.  A dishwasher with stick like prongs can work as a drainer, NO, we did not run the dish-washer with wine bottles in it.  That is not a guarantee that they will get clean with the small bottle-neck size. 

Rinsers that attach to faucets aid in this end of the cleaning.  We carry Fermtech Single Blast, the Double Blast and Ken's Brass Single Rinser.  Check them out.

Rinsers (pump action) and 45 or 90 station drain trees:  There is an Italian rinser on top of this drainer.  The tree and rinser are sold as separate units.  The Red Table Top rinser does not set on top of a drainer.  It is a better choice for shorter bottle washers like me.  I set it in the sink, in that the counter top is too high!  We use these rinsers for a final meta rinse prior to bottling.  

Now you can actually bottle!  We like the use of bottle fillers for this.  They fill from the bottom of the bottle and shut off when removed.  Removing the filler leaves enough room for the cork.  You can spend from $3 to $300 on bottle fillers.  Needless to say, a lot of our winemakers use the cheaper fillers shown below.

      
    Gravity feed filler.                 Spring loaded filler   

Start your siphon and attach the filler to the end of the tubing and you are ready to bottle. 

We now have auto siphons available for 3/8" and 1/2" tubing.