Here are some empty bottles on a drying rack. The labels will be removed and the bottles will be cleaned again and sanitized before bottling.
When the beer is bottled, extra sugar will be added to the fermenented wort to activate the dormant yeast. Trapped in an airtight bottle, the carbon dioxide produced by the yeast will carbonate our beer. The beer will also need to age a bit for the flavors to develop.
The waiting is the hardest part.....
After a month or two, we can sample our new creation and by testing the specific gravity with a hydrometer we can determine alcohol content.
If everything is a go, its time to enjoy our beer!
skip to page: 1 - 2 - 3 - 4 - 5