Bottling is the final step in homebrewing and one of the easiest places to ruin an otherwise good batch. Rushing the process, poor sanitising, or bottling too early can lead to cloudy brews, over-carbonation, or even broken bottles.
Done properly, bottling locks in flavour and allows your brew to mature safely.
When Is It Safe to Bottle?
Before bottling anything, fermentation must be completely finished. This is especially important for wine and mead, where trapped sugars can cause pressure to build over time.
The safest way to check is with a hydrometer. If readings are stable over several days, fermentation is done. Airlock activity alone isn’t reliable alone.
Most brews are bottled after being racked off sediment at least once. For a guide on racking Click Here.
Choosing the Right Bottles
Use bottles designed for the drink you’re making:
- Wine & Mead: Standard wine bottles
- Beer: Pressure-rated beer bottles or swing-tops
Avoid thin or decorative glass, which can crack or fail over time particularly in cooler Irish storage spaces. Make sure you get caps and closures too!
Sanitising Is Non-Negotiable
Everything that touches your brew must be sanitised:
- Bottles
- Corks or caps
- Siphon and tubing
Even a small lapse can introduce bacteria or wild yeast. In longer-aged brews like wine and mead, contamination often shows up weeks or months later.
How to Bottle Step by Step
- Place the fermenter or demijohn on a raised surface
- Siphon gently into bottles, avoiding splashing
- Leave appropriate headspace
- Seal immediately with corks, caps, or swing tops
Avoid pouring or funnelling, oxygen exposure at this stage can dull flavours.
Carbonation vs Still Bottling
Beer is usually bottled with priming sugar to create carbonation. Wine and mead are typically bottled still, unless deliberately sparkling.
Never add sugar unless you are certain fermentation is finished and you understand the carbonation process. Over-carbonation is the main cause of leaking or exploding bottles.
Storage in Irish Conditions
Store bottles:
- Upright for beer
- On their side for corked wine
- In a cool, dark place
Utility rooms, under-stairs cupboards, or insulated sheds work well. Avoid frost and direct heat.
Final Thoughts
Bottling isn’t just the end of brewing, it’s part of the process. Taking your time, sanitising properly, and using the right bottles ensures the work you put into fermentation pays off.
Whether you’re bottling wine, beer, or mead, a careful approach here makes the difference between a decent result and one you’ll be proud to share.