Bottling - Revision history

Conrad Leviston: Reverted edits by 210.22.158.132 (Talk); changed back to last version by KarenLarsdatter

2007-11-24T13:27:42Z

Reverted edits by 210.22.158.132 (Talk); changed back to last version by KarenLarsdatter

← Older revision		Revision as of 23:27, 24 November 2007
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	letozelr
	'''Bottling''' is usually the second last step in the [[brewing]] process - transferring your [[Drink\|beverage]] to [[bottle]]s for convenience. A slightly more [[period]] alternative to bottling is [[kegging]].		'''Bottling''' is usually the second last step in the [[brewing]] process - transferring your [[Drink\|beverage]] to [[bottle]]s for convenience. A slightly more [[period]] alternative to bottling is [[kegging]].

210.22.158.132 at 23:15, 23 November 2007

2007-11-23T23:15:32Z

← Older revision		Revision as of 09:15, 24 November 2007
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			letozelr
	'''Bottling''' is usually the second last step in the [[brewing]] process - transferring your [[Drink\|beverage]] to [[bottle]]s for convenience. A slightly more [[period]] alternative to bottling is [[kegging]].		'''Bottling''' is usually the second last step in the [[brewing]] process - transferring your [[Drink\|beverage]] to [[bottle]]s for convenience. A slightly more [[period]] alternative to bottling is [[kegging]].

KarenLarsdatter at 18:28, 10 September 2007

2007-09-10T18:28:40Z

← Older revision		Revision as of 04:28, 11 September 2007
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	'''Bottling''' is usually the second last step in the [[brewing]] process - transferring your [[beverage]] to [[bottle]]s for convenience. A slightly more [[period]] alternative to bottling is [[kegging]].		'''Bottling''' is usually the second last step in the [[brewing]] process - transferring your [[Drink\|beverage]] to [[bottle]]s for convenience. A slightly more [[period]] alternative to bottling is [[kegging]].

	Modern-day bottling tends to fall under one of two categories, and depends on the type of beverage that you are intending to bottle. The two types are distinguished by the method in which you seal the top of the bottle.		Modern-day bottling tends to fall under one of two categories, and depends on the type of beverage that you are intending to bottle. The two types are distinguished by the method in which you seal the top of the bottle.

Cian: reinstate one link

2006-07-11T02:15:58Z

reinstate one link

← Older revision		Revision as of 12:15, 11 July 2006
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	Modern-day bottling tends to fall under one of two categories, and depends on the type of beverage that you are intending to bottle. The two types are distinguished by the method in which you seal the top of the bottle.		Modern-day bottling tends to fall under one of two categories, and depends on the type of beverage that you are intending to bottle. The two types are distinguished by the method in which you seal the top of the bottle.

	Crown Seals are generally used for bottling [[beer]] and similar beverages - generally carbonated drinks with a (comparatively) short shelf-life (measured in months rather than years/decades). Crown seals are a metal cap that is forcibly moulded over the lip of the bottle and is strong enough to hold in the pressure of the carbonated drink within.		[[Bottling crown seals\|Crown Seals]] are generally used for bottling [[beer]] and similar beverages - generally carbonated drinks with a (comparatively) short shelf-life (measured in months rather than years/decades). Crown seals are a metal cap that is forcibly moulded over the lip of the bottle and is strong enough to hold in the pressure of the carbonated drink within.

	[[Cork]]s are generally used for wines of various types. The cork is longer-lasting and allows the wine to breathe a little - thus allowing the wine to mature. However, they do not stand up to the pressure of carbonation. If a "sparkling" wine is to be bottled - it must be put under a specialised cork assembly used for bottling champagne.		[[Cork]]s are generally used for wines of various types. The cork is longer-lasting and allows the wine to breathe a little - thus allowing the wine to mature. However, they do not stand up to the pressure of carbonation. If a "sparkling" wine is to be bottled - it must be put under a specialised cork assembly used for bottling champagne.

Cian: fix links

2006-07-11T02:14:08Z

fix links

← Older revision		Revision as of 12:14, 11 July 2006
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	Modern-day bottling tends to fall under one of two categories, and depends on the type of beverage that you are intending to bottle. The two types are distinguished by the method in which you seal the top of the bottle.		Modern-day bottling tends to fall under one of two categories, and depends on the type of beverage that you are intending to bottle. The two types are distinguished by the method in which you seal the top of the bottle.

	~~[[Bottling crown seals\|~~Crown Seals]] are generally used for bottling beer and similar beverages - generally carbonated drinks with a (comparatively) short shelf-life (measured in months rather than years/decades). Crown seals are a metal cap that is forcibly moulded over the lip of the bottle and is strong enough to hold in the pressure of the carbonated drink within.		Crown Seals are generally used for bottling [[beer]] and similar beverages - generally carbonated drinks with a (comparatively) short shelf-life (measured in months rather than years/decades). Crown seals are a metal cap that is forcibly moulded over the lip of the bottle and is strong enough to hold in the pressure of the carbonated drink within.

⚫	[[~~Bottling corks\|Corks~~]] are generally used for wines of various types. ~~the~~ cork is longer-lasting and allows the wine to breathe a little - thus allowing the wine to mature. However, they do not stand up to the pressure of carbonation. If a "sparkling" wine is to be bottled - it must be put under a specialised cork assembly used for ~~[[Bottling champagne corks\|~~bottling champagne]].

		⚫	[[Cork]]s are generally used for wines of various types. The cork is longer-lasting and allows the wine to breathe a little - thus allowing the wine to mature. However, they do not stand up to the pressure of carbonation. If a "sparkling" wine is to be bottled - it must be put under a specialised cork assembly used for bottling champagne.

	===Period bottling===		===Period bottling===
	Cork bottling is supposedly very late period, as well as very early period. Apparently it was a "lost art" for many hundreds of years, and was only just being re-discovered at the end of the 17th century.		[[Cork]] bottling is supposedly very late [[period]], as well as very early period. Apparently it was a "lost art" for many hundreds of years, and was only just being re-discovered at the end of the [[17th century]].

	[[Category:Brewing]]		[[Category:Brewing]]

Tobin: forcing re-evaluation of links

2004-07-08T08:44:26Z

forcing re-evaluation of links

← Older revision		Revision as of 18:44, 8 July 2004
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⚫	[[Category:Brewing]]

	'''Bottling''' is usually the second last step in the [[brewing]] process - transferring your [[beverage]] to [[bottle]]s for convenience. A slightly more [[period]] alternative to bottling is [[kegging]].		'''Bottling''' is usually the second last step in the [[brewing]] process - transferring your [[beverage]] to [[bottle]]s for convenience. A slightly more [[period]] alternative to bottling is [[kegging]].

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	===Period bottling===		===Period bottling===
	Cork bottling is supposedly very late period, as well as very early period. Apparently it was a "lost art" for many hundreds of years, and was only just being re-discovered at the end of the 17th century.		Cork bottling is supposedly very late period, as well as very early period. Apparently it was a "lost art" for many hundreds of years, and was only just being re-discovered at the end of the 17th century.

		⚫	[[Category:Brewing]]

Taryn: Cork period-ness

2003-09-10T01:28:24Z

Cork period-ness

← Older revision		Revision as of 11:28, 10 September 2003
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	===Period bottling===		===Period bottling===
	Cork bottling is supposedly very late period.		Cork bottling is supposedly very late period, as well as very early period. Apparently it was a "lost art" for many hundreds of years, and was only just being re-discovered at the end of the 17th century.

Taryn: Basic descriptions - prior to seal-type splitup

2003-09-10T01:26:35Z

Basic descriptions - prior to seal-type splitup

← Older revision		Revision as of 11:26, 10 September 2003
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	===Period bottling===		===Period bottling===
	Cork bottling is supposedly very late period.		Cork bottling is supposedly very late period.

	===Step 1: Acquire Bottles===
	You can either purchase bottles from the pub and [[drinking\|empty them manually]], or purchase pre-emptied bottles from a brew store. Screwtop bottles can be used with bottling caps - you may occasionally experience sealing problems. 750ml longnecks are convenient, but it's a matter of personal preference. Brown glass bottles prevent possible problems with [[light strike]].
	Bottle caps should not be reused - buy new ones from a supermarket or brew store.
	===Step 2: Clean Bottles===
	The easiest way to clean dirty bottles-
	#Put them in a bathtub.
	#Put in the plug.
	#Put a spoonful of [[Napisan]] in each bottle.
	#Fill the bottles with warm water.
	#Fill the bathtub to above the bottles with hot water.
	#Wait until water has cooled, and all gunk has floated out of the bottles.
	#Empty bathtub. Clean and rinse bottles.
	#Dry bottles on a [[bottle tree]].

	Note that steps 4 and 5 are not interchangable - if you try, all your bottles will fall over.

	Crown seals should also be sanitised before use.
	Give bottles a second rinse before use.

	===Step 3: Fill Bottles===
	Always remember to sanitise anything that will come in contact with your brew.
	*Figure out how you're transferring your beverage from your [[fermenter]] to the bottle. One method is to [[rack]] your brew from the fermenter into a sanitised vessel with a tap.
	*You may want to consider using a [[bottling wand]] - a tube with a pressure valve on one end. Attaching the wand to your fermenter outlet allows you to fill bottles by pushing the bottom of the bottle against the valve. This fills the bottle in a controlled manner, introducing the minimum amount of air.
	*Once you've filled your bottles, you may need to [[prime]] them - your recipe will let you know if this is necessary. This involves adding extra sugar to restart a small fermentation inside the bottle. This adds carbonation - the technique is known as [[bottle conditioning]]. Sugar dispensers and carbonation drops are available to make sure that this additional sugar is controlled. Be careful with this step - if you're not, you may end up with [[glass grenades]].

	===Step 4: Seal Bottles===
	There are many different bottle cappers available - from cappers that you hit with a hammer, to complicated lever-operated bench cappers. Pick one that suits your needs, budget, and skill with a hammer.

	Simply cap the bottles until done - there's no mystery here. Make sure the caps are sanitised before use.

	===Step 5: Wait===
	Wait until you're ready to drink. If you primed the bottles, you should wait an appropriate time before storing them in the fridge to allow for carbonation.

Taryn: Basic descriptions - prior to seal-type splitup

2003-09-10T01:23:46Z

Basic descriptions - prior to seal-type splitup

← Older revision		Revision as of 11:23, 10 September 2003
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	[[Category:Brewing]]		[[Category:Brewing]]

	'''Bottling''' is usually the second last step in the [[brewing]] process - transferring your [[beverage]] to [[bottle]]s for convenience. A slightly more [[period]] alternative to bottling is [[kegging]]~~. The instructions below are for sealing lipped beer bottles with crown seals, and consequently will not work for other bottling methods~~.		'''Bottling''' is usually the second last step in the [[brewing]] process - transferring your [[beverage]] to [[bottle]]s for convenience. A slightly more [[period]] alternative to bottling is [[kegging]].

			Modern-day bottling tends to fall under one of two categories, and depends on the type of beverage that you are intending to bottle. The two types are distinguished by the method in which you seal the top of the bottle.

			[[Bottling crown seals\|Crown Seals]] are generally used for bottling beer and similar beverages - generally carbonated drinks with a (comparatively) short shelf-life (measured in months rather than years/decades). Crown seals are a metal cap that is forcibly moulded over the lip of the bottle and is strong enough to hold in the pressure of the carbonated drink within.

			[[Bottling corks\|Corks]] are generally used for wines of various types. the cork is longer-lasting and allows the wine to breathe a little - thus allowing the wine to mature. However, they do not stand up to the pressure of carbonation. If a "sparkling" wine is to be bottled - it must be put under a specialised cork assembly used for [[Bottling champagne corks\|bottling champagne]].


	===Period bottling===		===Period bottling===

129.78.228.114 at 02:51, 5 September 2003

2003-09-05T02:51:30Z

← Older revision		Revision as of 12:51, 5 September 2003
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			[[Category:Brewing]]

	'''Bottling''' is usually the second last step in the [[brewing]] process - transferring your [[beverage]] to [[bottle]]s for convenience. A slightly more [[period]] alternative to bottling is [[kegging]]. The instructions below are for sealing lipped beer bottles with crown seals, and consequently will not work for other bottling methods.		'''Bottling''' is usually the second last step in the [[brewing]] process - transferring your [[beverage]] to [[bottle]]s for convenience. A slightly more [[period]] alternative to bottling is [[kegging]]. The instructions below are for sealing lipped beer bottles with crown seals, and consequently will not work for other bottling methods.