While the process of making wine is part of the fun, nothing beats drinking it. When the time comes to bottle, make sure your bottles are clean. If you choose to use corks, purchase the tapered variety, as these can be more easily inserted by hand. If you buy the corks in a sealed bag or from a reputable winemaking supply store, you do not need to sanitize them.

Before the corks go in, make your final sulfur dioxide addition of approximately 30 ppm. (Total sulfur dioxide levels should be no higher than 150 ppm.). Then use your siphon and tubing to move the wine from carboy or barrel to bottle. Be sure to leave no more than a half-inch between the bottom of the inserted cork and the wine.

If you choose to soak your corks before inserting them in the bottles, leave the bottles upright for about a week to give the corks time to dry. Then you can lay the bottles on their sides for storage. Homemade wines should not be aged for any significant duration. They should be consumed within a few months after bottling.