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| Wild Wine (Part 8) |
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| Written by British Red | ||||||||
Now we could bung a label on (which should always say they type of wine and when it was bottled). I suggest you cross-reference to a book of recipes and notes so that when you get a cracking wine you can recreate it. We are going to add a little something to the presentation of the wine by putting a foil cap over the neck. First we drop a foil cap (available for a couple of pence from a wine shop) over the bottle neck.
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Holding the cap in place we lower the bottle into a vigorously boiling pan of water. Your Billy is ideal for this – its tall enough to submerge the bottle
We keep the bottle submerged for 3 or 4 seconds 
Finally we gently remove the bottle checking that the cap has shrunk firmly to the neck (if not – pop it back in)
Finally all the steam is wiped from the bottles, they are given a polish and labelled
Oddly, I always end up with a not quite full bottle that needs to be disposed of. Best I check it for clarity – Cheers!
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There are eay ways to extend the range.
Also have a look at "Bodgers"...
B and R