This weekend we bottle our wine.

Cabernet Sauvignon: So, while it’s still fresh and fruit filled with good backbone and acidity. We choose to bottle now. Any tips from the pros? We are doing the hand crank/cork thing.

Petit Sirah: Maybe wait a bit.

Thanks

is this your 1st home “vintage”? Mazel Tov. you must be excited.

Glenn, yes it is. I can’t believe how good it actually came.
I just want to keep it going. Hate to pop a cork in 6 months and have brown crap, like I did on another friends recent bottle.

Don’t forget to put the corks in. [wow.gif]

Always good to have professional advice.
Is that what you guys do? [foilhat.gif]

Sorry if this is obvious, but since it is your first time… be sure to fill the bottles with an inert gas like nitrogen or argon before filling with wine. Have fun and good luck!!

anyway to tell if that will be the case with your wine? where did you source fruit from?

Thanks Brian. Not obvious to me. I will surely now though…

our label:

Where’s the fruit from, Mike?

Oh come on man…you can’t put a “Staten Island” AVA on that label? [tease.gif]

Mike - can you rent a hand corking machine that runs a small vacuum? That may help as well as Brian’s suggestion to give a quick 2 second blast of nitrogen or argon into each bottle before you fill.