Today was bottling day. I have been dying to get this batch bottled, but haven't had the time and I had all morning free to do it.

Step one is to sanitize the bottles and get the equipment ready:



Next, transfer the wine from the secondary fermentor to the primary fermentor:



When the primary fermentor was filled, I moved it to the counter:



And, began filling the bottles:



I actually managed to squeeze 30 bottles out of this batch -- and there were no major disasters:



Corking also went off without a hitch, the floor corker is really one of the best investments I have made in terms of efficiency:



The bottles need to sit upright for 24 hours. So, tomorrow I will clean them off, label them and throw them in my wine cellar. Once they are in there, I will only have room for about 1/2 dozen more bottles...sounds like it is time for a wine party:



As to the wine itself, it will definitely need to age a couple of months. The blackberry is still a little tart, but the wine itself has a really good aroma and I think the blackberries will mellow out and blend with the Cabernet Franc really well.

I will post an update in a couple of months.