ArticleBottling: Tips from the ProsWritten by Thomas J. MillerWinemaker: Greg Pollman started working at Fountain Wine Cellars in Cincinnati in 1974 and went to Sublette Winery in Cincinnati in the late 70s. He joined Valley Vineyards Estate Winery in Morrow, Ohio in 1984 and now is the company’s winemaker. Spring is a good time to start thinking about bottling. Blushes or whites with some residual sugar are usually ready six to nine months after harvest. By that time the fermentation is done, and by bottling in the spring I think you’re preserving much of the essence of the grape. Red wines from the fall might be ready to bottle in the beginning of the summer. Lighter reds don’t need much more than six months of aging, especially if you aren’t oaking heavily. When you are getting ready to bottle, the first thing to check is whether the wine is cold stabilized. Lots of home winemakers put their carboys in the garage during the winter. The cold temperatures precipitate out all the tartrate crystals. You can rack off these crystals before you bottle. The benefit is that the crystals willAlready a member? Log InYou'll Also Like Article MEMBERS ONLY Let's Bottle! From cleaners to corkers, there are many options on the market for the home winemaker for the home winemaker when it comes time to get your wine into the bottle. Article MEMBERS ONLY Single-Batch Bottle Variability If you’ve ever opened multiple bottles of wine made from the same batch and noticed they don’t taste identical, then you, too, have experienced bottle variability. Learn the potential causes and ways to alleviate variability among your bottles.