Bottling Instructions

You’ll need:

  • About an hour and a half.
  • A bottling bucket with a hose spigot
  • Star-san powdered sanitizer
  • Some hose. About 3-5 feet
  • A racking cane
  • 18 bottles
  • Sugar
  • A small pot to boil water
  • Thermometer
  • A bottling wand
  • Caps and capper
  • A large stirring spoon
  • A large bowl
  • Food Scale
  • If all else fails: Watch this


  1. Wash hands! Wash the bottling bucket thoroughly. In your bottling bucket, add 2 gallons of water and 2 TBS of star san powder. Water should be warm. Swirl it around so that the sanitizing solution touches all the surfaces inside the bucket. You should let the star-san solution sit in the bottling bucket for at least 20 minutes.
  2. Rinse out the sink so it’s very clean. Fill the sink with warm water. Add 2 TBS of star san. Submerge bottles entirely for at least 20 minutes. It may take a few runs to get all the bottles. When the 20 minutes is up, DO NOT DRY BOTTLES. Let them sit on the counter.
  3. In the bowl, add a gallon of water and 1 TBS of star-san. Add the bottle caps, spoon, thermometer, hose, racking cane and bottling wand. Make sure star-san touches all of your equipment before you use it. You can add tools to your bottling bucket to sanitize too.
  4. Always wash your hands and have a clean work area. Do not rinse or dry anything you’ve sanitized with star-san. Star-san will not hurt your beer.

Boiling the sugar

  1. Empty the bottling bucket of sanitizer solution and tools.
  2. In the small pot, add 1.62 ounces of sugar  (or 3.52 TBS) and a cup of water. Boil for 5 minutes. Remove from heat.
  3. Cover the pot with foil to ensure no germs get in. Place the pot in a small bowl of ice and place your sanitized thermometer in the sugar-solution.
  4. Cool to 70 degrees F.
  5. Put the sugar solution gently into the bottom of the newly-sanitized bottling bucket.

Racking and bottling

  1. Put the sanitized racking cane into the fermentation vessel. Attach the sanitized hose to the racking cane. Place the other end of the sanitized hose into the sugar-solution in the bottling bucket so that when you rack, the solution mixes itself. Oxygen is bad at this point. Avoid splashing or stirring too quickly. This may take 10 minutes or more. It’s okay if some trub (the yeast cake slurry) gets into the bottling bucket.
  2. You should place some foil over the bottling bucket to avoid contamination while racking.
  3. After siphoning all the beer, move the hose to the bottling bucket spigot. Attach the sanitized bottling wand.
  4. Empty any last bits of sanitizing solution form the bottles.
  5. Turn on the spigot and place the bottling wand down into the bottle. Start slowly to make sure the beer doesn’t splash around so much in the bottle.
  6. Fill the bottle all the way up. When you remove the bottling wand, the correct amount of headspace will automatically be added. The beer should be about halfway up the neck of the bottle.
  7. Place a sanitized cap on the bottle. Leave it there for 15 minutes. The sugar water is already starting to produce CO2, which will force oxygen out of the bottles with the cap on, but not tightened.
  8. After the caps are placed loosely on the bottles for 15 minutes, tighten them down with the capper.


Store the bottles at room temperature somewhere maybe a little cooler, like a basement. If they will get any sunlight, cover them with a dark towel or place them in a box. 10 seconds of sunlight will kill beer yeast and make the beer taste VERY bad.

After 14 days, chill in a fridge for 2 days.




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