February Bottling

On Wellington Day Monday 19 January 2015, we made our first batch of brew, as described in my blog post “Bubble bubble.” The vessel has been standing on the shelf patiently waiting for us to come to the rescue.

Today 17 February, we decided that the primary fermentation process has been completed and the time has come to tap off the product into our new 750ml PET (re-usable) bottles. The decision was based on the fermentation period, as well as a favourable SG, as measured on our hydrometer. (note: NOT a hygrometer, which is a thingy used to measure the moisture content of the atmosphere – humidity.)

(Above): The brewing barrel as viewed from above, with the reflection of the kitchen window (and Brynn’s face peering into the brown-ness of the contents). The hydrometer floats peacefully around the 1.000+ mark. Good for a drink…

(Above): Brynn assisting Clayton in topping up the bottles to the exact volume in each.Tasks were (1) Washing the bottles, (2) Cold sterilising the bottles, (3) Filling each bottle, (4) Adding two lumps of fermentation sugar, (5) Capping each bottle, (6) rinsing and drying each bottle, and finally storing them in their boxes in the cool space on the garage shelf.

(Above): Checking the stash  of 30 x 750ml and packing securely for the secondary fermentation.We should be able to sample the brew in,say a fortnight.