| We have done all the hard work; grown the | | | | for this reason they are more prone to oxidation |
| grapes, tended them, cared for their health and | | | | Before you actually begin bottling of your wine, be |
| did everything that was necessary, we harvested | | | | sure to go to your local winemaking store and get |
| our precious crop and went through all the | | | | the things that will finish off your wine making |
| winemaking lessons and now have our wine. It is | | | | experience, such as: |
| ready to be bottled. Of course the bottle does | | | | Bottle- color and style are important |
| not come to us, all prepared and ready to be | | | | Corks- there are many types and styles |
| filled. There is no label, no impressive picture or | | | | Decorative neck seals- You can have one made |
| the wines history and worth on it. There are so | | | | or not |
| many different options and ideas that you; the | | | | Bottle labeling-Choose what you want to say on |
| winemaker can do at this most wonderful time. | | | | your label |
| But all in all, the most important thing is to deliver | | | | Bottling Process |
| the wine with the best quality you can. | | | | It's time to bottle. First each bottle that you are |
| Know the SO2 Level | | | | going to use should be cleaned, rinsed and |
| You must know the SO2 level of your wine. If it | | | | sanitized. Get the things ready that you will be |
| is not where it should be, then you will end up | | | | using during the bottling process, especially the |
| with wine that is spoiled. The correct level of SO2 | | | | corks and the corker machine. |
| in the wine is what will stop it from deterioration | | | | When you are ready and everything is gathered |
| of your wine quality due to undesired yeast and | | | | you can begin to fill the bottle with your wine. Use |
| bacterial activities. It also helps in the protection of | | | | the same racking system you used before. |
| wine against oxidation. So now your wine is ready | | | | Remember you want as little contact with the air |
| to be bottled and you need to pay close attention | | | | as possible and this also means that after the |
| to the SO2 level and to take the right measures | | | | wine fills the bottle, you should leave only a |
| to make sure that your wine is not exposed by | | | | ½ inch of space between the cork bottom |
| the air | | | | and the wine. If you leave more space, then the |
| Calculate if any SO2 is needed to be added | | | | air could possible contaminate and ruin your wine. |
| You now know what the level of your SO2 is, so | | | | What is found on the label of a wine produced in |
| now what? You need to calculate exactly what if | | | | the U.S? |
| any addition needs to be made to your wine. If | | | | Brand Identification |
| you don't add enough your wine might have a foul | | | | Class, Type or Designation |
| aroma and off setting flavor. If you add to much | | | | Location where it was bottled |
| the same might happen. So your job is to add the | | | | Alcohol content by volume or within a range for |
| right amount that will be a beneficial saturation for | | | | type |
| your wine. An important point to remember is | | | | Net Volume of contents may be molded into |
| that the higher the pHs level the more SO2 you | | | | glass |
| will need to add; and the lower the pH level the | | | | Bottle size/volume: a regular bottle of wine is 750 |
| less amount of SO2 you will need to add to | | | | ml |
| achieve the right level. You need to wait at least | | | | Vintage year: year the grapes used to make the |
| two months for the wine to get over the "shock" | | | | wine were harvested |
| of sulfite addition and the bottling before you take | | | | The name of the wine: may be named after the |
| a taste. | | | | variety of grape it was made from such as |
| Different wines will have different Sulphur levels | | | | Chardonnay or Cabernet Sauvignon, or for the |
| Red wines usually do not need any added sulphur | | | | region where it was made; or it can be given a |
| dioxide because they naturally contain | | | | name created by the producer |
| anti-oxidants, acquired from their skins and stems | | | | Government warning: pertaining to pregnant |
| during fermentation. Most of your conservative | | | | women, ability to drive, and general health |
| winemakers seem to add some anyway. | | | | "Contains Sulfites": a warning to those who may |
| Sweet wines will get the most added SO2 | | | | be allergic |
| because sugar combines with and binds a high | | | | Class of Wines |
| proportion of any SO2 added. To get the same | | | | Class 1--Class 1: Table Wine, defined as having an |
| level of free sulphur dioxide, the total | | | | alcohol content of not less than 7% and not in |
| concentration has to be higher than for dry wines. | | | | excess of 14% by volume |
| White wines will also get a larger dosing of Sulphur | | | | Class 2--Sparkling Wine--wines made sparkling by |
| Dioxide because it does not contain natural | | | | any of the natural methods |
| antioxidants in it. It is not allowed to stay in | | | | Class 3--carbonated Grape Wine--wines which is |
| contact with the grape skins after crushing and | | | | injected with carbon dioxide. |