A couple of months back, I wrote about making mead (honey wine) with my friend Brian. Then, some weeks later, I wrote about step #2 of the process, which was "racking" the wine (removing the sludge that had collected at the bottom). Finally, today, I learned the final step of this particular wine-making process, which was....
Today's New Activity: Bottling Wine
With the fermentation process complete, it was time to get our concoction a permanent home (homes). So we took it from these jugs
and used the vacuum device doohicky I described before to get it into bottles. That part, though a little tricky, went pretty smoothly.
We took a moment to sample the wine, which in an individual glass was a beautiful shade of amber
To be honest, I wasn't as happy with the final outcome as I would have liked. Brian had a previous version of mead he'd made, which I liked more than this because the taste of honey was very prominent (checking the diligent notes he'd taken 6 years ago when he made it, we learned there'd been 22 pounds of honey used in the making of that batch (!)). The wine we made was a different take on that, and the recipe included maple and molasses. Though I'd never tried a mead aside from the two I'd now tried at his house, I can say that, of the two, I definitely had a preference. Still, it was smooth and novel and certainly worthy of bottling.
We only needed to employ some heavy duty assistance:
The mechanics of the device in the picture are pretty basic. It's a corking device. You place the bottle on the black plate, drop a cork in the hole up above, and put all your weight onto a lever that's just out of view, which simply jams the cork down into the bottle. Brilliant!
It was mini-workout, getting the five large bottles and six small bottles we filled corked. And look what a lovely collection they made: