Apfelwein bottling!

James and I bottled the Apfelwein tonight.

It was fun. :)

I crushed up 7 or 8 campden tabs, dissolved them in about 2 cups of water, and poured it into a clean 5 gal carboy. Then we racked the wine into the fresh 5 gal.

We attacked the entire collection of bottles here : 7 1.5L bottles and 15 or so various 750ml. I chucked them all in the bathtub full of hotwater and soap. After cleaning out all the broken glass... lol kidding

5 Gal = ~ 19L -- Holy crap that's a lot of bottles...

We used all seven of the 1.5 bottles and 11 regular ones.

We siphoned out of the carboy and had a hose clamp from James's stuff to regulate and stop flow. Piece of cake.

We bottled half of it, and then I used the (Winexpert brand) Wine Conditioner on the second half. It's liquid invert sugar and potassium sorbate. It's to help ensure dead yeast and sweeten the wine a bit.

It calls for a minimum of 2oz / gal. I measured out 6oz for 2.5Gal figuring that I'm leaving a fair amount behind in the measuring cup.

I labled the bottles with my sophisticated cat-hair-roller-masking-tape labling system. (I need to start adding pics to this blog...)

It's very light and dry on it's own, and the conditioned wine has a very light, semi-sweet quality to it. AND I'm happy to say it is crystal clear.