Right onto bottling (again).
Bottling.
After 21 days, with trepidation i pulled off the electrical tape and moved the fermenters lid to one side, dipped in a sterilised scoop and took a sample.
{Many moons ago i went to a vineyard in Greece, and they let me sample some wine before it was ready for bottling}. This brew tasted very similar to that - unready/young wine. No hint of sweetness with a few bubbles in.
The fermenter was lifted onto a table, the plastic tube lowered into the brew, and the other end given a quick suck to start the siphoning process - as soon as the brew started to come through the siphon, i folded it to stop it pouring, and snipped off the last inch or so to stop contamination of the brew as it was bottled.
The bottles i used were Singha water bottles 0.75l
I didn't sterilise them, as they were factory sealed containing drinking water, and this has caused no problems in the past.
I lined up the empty water bottles, and carefully put 1 teaspoon of white sugar into each one before i started filling. (More about this in the improvements section later).
I tried to keep the end of the siphoning tube below the level of the brew in the bottle to prevent air from entering the mixture.
If they are getting a bit bloated, release the pressure by opening a fraction of a turn to let the excess gas out and then retighten the cap.
Store your bottled brew in a dark place (in this case a disused freezer), pop in a ginger cat, and leave for another 2 weeks MINIMUM whilst you once again savor the delights of Chang.
Mmmmmmm.........close the lid?