You've done it! Your homebrew has fermented to perfection, and now it's time for the grand finale - bottling your liquid masterpiece. This crucial step is where your patience pays off, and you're one step closer to savouring your homemade beer or cider. Let's dive into the essentials of bottling like a pro.
Choosing Your Bottles
When it comes to bottling, you've got options. For beer, cider, sparkling mead, and wine, PET bottles are the go-to for many homebrewers, offering durability and ease of use. Looking for something a bit more traditional? Flip-top, crown-top, or cork wine bottles for still beverages might be right up your alley. Whatever you choose, ensure you have enough to house your entire batch. To figure out how many bottles you will need, you can also use a calculator based on your batch size and the bottle size you choose.
The Transfer: From Fermenter to Bottle
Now, for the main event - getting your brew into those bottles. You'll want to arm yourself with either a bottling wand or food-safe tubing. If your fermenter doesn't have a tap, a siphon will do the trick just as well.
Cleanliness is Next to Godliness
Before you start bottling, channel your inner neat freak. Every bottle, cork, cap, and piece of equipment must be spotless and sanitised. This is where the contamination risk to your fermented brew is very high, so you will want to ensure that all this equipment is thoroughly sanitised.
The Bottling Process: Filling, Priming, and Sealing
Ready to bottle? Attach your bottling wand or tubing to the fermenter tap and let the good times flow. Fill each bottle, leaving about 5cm of headspace - think of it as giving your brew some room to stretch and, if carbonating, carbonate.
For carbonated beverages here's where the magic happens. For that perfect fizz, you'll need to add a touch of sugar. This kicks off secondary fermentation, where the remaining yeast creates natural carbonation. It's like giving the remaining yeast a little snack to produce CO2 and create those delightful bubbles.
You've got two options here:
1. Drop in pre-portioned carbonation drops
2. Mix your own priming sugar (about 10-11g per litre of beer) into the fermenter before bottling
Word to the wise: Don't go overboard with the sugar. Too much, and you might end up with bottle bombs instead of beer bottles!
The Waiting Game: Patience is a Virtue
Cap or cork those bottles and find them a cosy spot away from direct sunlight. Room temperature is perfect for the next two weeks. Then, move them to a cool, dark area for another week.
The Moment of Truth: Cheers to Your Creation!
After three weeks of anticipation, it's finally time to crack open a bottle and toast to your brewing success. Take a sip, savour the flavour, and bask in the satisfaction of knowing you've mastered the art of extract brewing from start to finish.
Remember, every batch is a new adventure. So keep experimenting, refining your technique, and, most importantly, enjoying the fruits of your labour. Happy brewing!
View our range of beer and cider bottling accessories here, or wine bottling accessories here.
MYO Drinks
Helping you to make your own Great Batch from Scratch.