I bottled the Woodbridge Cabernet Sauvignon today. The yield was 24 bottles, or 18 L. It should be "ready" to drink around May, and should be good for 2-5 years.
- I did not add water to the fermentation at any time (other than the initial mixing). This should concentrate the flavor and decrease the yield, I expect.
- I used a bare minimum of sulfite. We'll have to see if that causes problems with oxidation or not.
- The V-Vessel seemed to work well, for the most part. The sediment ball was half full of sediment, but there was still a good bit in the fermenter itself. I think next time I will do some regular stirrings to make sure things settle into the ball.
- To prepare the bottles, I have a three part regimen:
- After a bottle is empty, rinse it out, and place it in the "labeled bottles" pile.
- When you have about six of these, soak them overnight. Some labels will peel off, other will need your fingernails, many will need a copper wool scrubber (those are fantastic!). If there is sticky stuff left over after the paper is gone, regular dish soap and a scrubby sponge seem to get it off.
- When ready to bottle, stick them in the dishwasher and use Powder Brew Wash as a detergent. I used one tablespoon (15mL) this time. Put the dishwasher on heat dry. This should clean any last remaining bits, and sanitize as well.
- Did I mention, there was a lot of sediment?