It is finally bottling day. The wine has been in the secondary over a year. I think that it has been ready to bottle for six months or so but I have been consumed with other activities.

My first challenge was bottles. I hate dealing with bottle preparation. To top it off, I really didn’t have enough wine bottles as five gallons need two cases of bottles. I had 2/3 of a case (or eight) bottles open. Instead of spending $50 on bottles, I decided to put them in 22oz beer bottles. So this meant cleaning them.

This is a task that I don’t mind doing as much in the summer time, but now the temperature is near freezing. Soaking these bottles in sanitizer and scrubbing them with a bottle brush is drag and it is pretty cold too. I found three bottles that needed some extra attention, so much so that I actually abandoned them and found other bottles to use. They took days of soaking, scrubbing, pouring boiling water and other cleaning chemicals to try and get these clean.

I have two bottle brushes. One does not fit into my bottles and the other does not fan out properly at the bottom. I need to be in the market for a third brush so that this task is not so difficult. The real, real lesson is to not leave bottles dirty. I could have avoided all of this by rinsing them properly before putting them away.

The bottling process is not too bad. It involves a spring-loaded plunger and a gravity syphon. Essentially, while there is pressure on the tip of the plunger, liquid will feed from above until you release the pressure. I try to fill the bottle as full as I can get it because once the bottle dispenser is removed, that volume is replace with air (or headspace). Beer will utilize that oxygen to do it’s bottle carbonation. Wine really doesn’t benefit from any extra oxygen and should be avoided.

Once all the bottles are filled, they can be corked or capped. I write the page number of my brew log on the cap for identification. You can see the color, kind of a reddish-orangish color. Very nice.

When I was originally brewing this, I was planning that this recipe would make three gallons. It turned out to make five. I suspect that because I froze the fruit, most of it remained in the brew, adding volume. Had this actually been three gallons, I think it would have been way out of proportion. I didn’t actually weigh the fruit, I estimated it. To do this again, I would make some modifications, likely less added sugar.

I brewed this on a whim. A mysterious box of plums showed up on my deck one day. Unfortunately, I didn’t take a starting sugar, so I don’t know what the actual alcohol content is. But it is kind of rocket fuel. It has a distinctly plum taste to it but it is not sweet like the Asian wines. I probably need to cold crash it so it stays a little sweet and is not quite so strong. Otherwise, this is an Altf4.co success; found fruit brewed into future enjoyment. This is exactly what I wanted to do with this site.

End Your Programming Routine: Now that this is done, it is time to start turning into brewing beer again. I have four kits and two empty kegs sitting and waiting. I also want to make a decision on apple cider. I am strongly thinking that I will brew that as well. I guess now that the weather has changed, it is a good time to be working in the kitchen.