Bottling Beer

In order to beer bottling after fermentation, you'll need to do a little preparation. The first step is to clean your bottles thoroughly with a dedicated disinfectant. Next, you'll need to add the sugar for refermentation, fill the bottles and close them.

1. Cleanning Bottles

To help you clean your beer bottles, whether empty or recycled, we have a whole range of bottle washers and rinsers, as well as beer bottle brushes, to remove beer residues from the bottom of bottles.

It's generally advisable to start with the bottle brush and hot water. If you're having trouble, let the hot water soak in for a few minutes before scraping again with the bottle brush. Once all residues have been removed, use your bottle washer to sterilize the inside of the containers.

Once your bottles are clean, dry them on a drip tray, then proceed to re-sugaring.

2. Re-sugaring

To make your beer bottles fizzy, you need to re-sugarize them. To do this, bring water to the boil and add 6 grams/liter of sugar for a classic beer. This amount may vary depending on how fizzy you like your beer, or on the fermentation temperature. Pour your boiled and cooled syrup into a sterile bottling bucket. These are similar to plastic fermenters. Over the sugar, transfer your beer from your fermenter to the bottling bucket. Putting the sugar in first will ensure better homogenization of the sugar in the total volume of the beer. Using a sterile fork, stir the beer without splashing to distribute the sugar evenly.

3. Filling the bottles

Using a filler or a filling rod, bottle your beer, leaving a small amount of empty space (1-2cm). This space is important to prevent your beer from exploding on opening.

4. Closing bottles

The last step is to close the bottles using capsules and a capper, or mechanical corks.

Please note that there are two types of standard capsules: 26-millimeter and 29-millimeter. Make sure you buy the right capsules to avoid being trapped.