Part 8. Bottling wine
But not everyone has a cold cellar and not everyone is able to wait for the wine to ripen. In principle, young wine is already ready to drink.
At the end of the third fermentation period, the finished young wine is bottled using a rubber tube (hose).
Bottles can be of any kind, but a mandatory requirement for them is their cleanliness and the presence of sealed caps.
Therefore, bottles prepared for pouring wine into them are first thoroughly washed in warm water and soda and rinsed several times.
Fill bottles with wine so that there is a gap of no more than 1-2 cm between the wine and the cork.
It is advisable to stick a label or label on each bottle indicating the type of wine, time of production and time of bottling.
Wine bottles are stored in a cool, dry place at a temperature of 6-10°C in an inclined position. An inclined position is necessary to constantly wet the cork with wine and thereby protect it from drying out.
Insufficiently aged wine, if not properly stored, can re-ferment and knock the cork out of the bottle.
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