Using an automatic bottle filler, the wine is transferred into bottles, leaving enough room for the cork. Finally, with a floor mounted bottle corker, bottles are corked and their appearance dressed up with professionally designed labels and caps. Bottles are left upright for two days to allow air pressure to be released and the cork to fully seat. When you bring your wine home, lay the bottles on their side in a cool room (approximately 50-60 degrees) for the final aging process (at least 3 months for whites and 6 months for reds).
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Andy Watkins from Lakeland Winery explains how to check the specific gravity of your wine with a hydrometer to assure complete fermentation. He adds potassium metabisulfate and potassium sorbate to the carboy and stirs vigorously. These ingredients will help sterilize and protect against re-fermentation after bottling. A natural fining agent is also added to settle the must.
Andy Watkins from Lakeland Winery explains how to transfer your fermenting wine into a glass carboy with a siphon, also known as “racking” your wine.
Andy Watkins from Lakeland Winery begins the process of winemaking from juice concentrate kits.