Description
How it works: When you insert this clear to the bottom of the bottle to be filled and push down, the tip is depressed allowing wine to flow until it is very near the top. Let go of the filler and it will pop up on the spring tip and flow will stop.
Works spring or springless. I have used it both ways I like spring method better although a siphon is slightly easier to start with the spring removed.
- PREMIUM STAINLESS STEEL CONSTRUCTION: Crafted from food-grade stainless steel, this bottle filler ensures durability, resistance, and a long service life. Ideal for wet gases and built to withstand the rigors of bottling.
- SPRING LOADED NOZZLE CONTROL: The beer and wine bottle filler features a spring-loaded nozzle, providing easy control over the of wine during the bottling process. Achieve and efficiency with each fill.
- DETACHABLE DESIGN FOR EASY : The detachable spring-loaded nozzle allows for easy and disinfection, ensuring hygiene in your bottling process. Convenient and user-friendly, making it a must-have kitchen accessory.
- CONVENIENT NO-TOUCH OPERATION: With the spring-loaded design, this stainless steel bottle filler eliminates the need for constant tap control during bottling. Say goodbye to confusion caused by water dripping between hoses, making the process both convenient and healthy.
- SAFE AND NON-CORROSIVE: Constructed with wear-resistant, resistant stainless steel, this bottling wand has no plastic odor, and safe for all your beverage bottling needs. Enjoy peace of mind with a quality and reliable bottling accessory.
HOW TO BOTTLE WINE: Have enough unlabeled bottles clean, sterilized, rinsed and ready to fill. You will need five 750ml bottles to bottle each gallon. Stand your bottles up in a sterilized 2 gallon bucket to keep them from from falling over and to capture any overflow. Keep the bucket full of bottles at all times so they don’t tip. Push the filler on to the end of your racking hose far enough so it won’t fall out but not so far as to make it hard to get off. Start the siphon the usual way but keep the filler’s tip depressed open until wine reaches the filler. Allow the tip to close. The wine in the tube will be held in place by vacuum for a moment or two. Quckly drop the filler into one of the empty bottles and push down slightly, enough to depress the filler tip and allow the wine to flow. Let the wine come up to the top inch or two of the bottle without overflowing and just let go the filler. It will pop up, the tip will be closed, and flow will stop. As you remove the filler you are removing its displacement and the fill level in the bottle will drop. Before the filler leaves the bottle, press the tip against the inside of the filled bottle neck to bring the fill level up to where you want it. The fill level should be 1.5″ to 2″ below where the bottom of the cork will be. Just eyeball it – doesn’t need to be exact but should be uniform. If you over fill you can pour some out into a wine glass or into the next bottle with a funnel. As one bottle is filled move on to the next. Bottling goes great with an assistant. Have your assistant do the filling while you cork the full ones and keep his bucket packed full of empties. After a bottle is corked I tiny write the variety, batch and year [CAB 4 2012] on a small white pricetag and stick it on the bottle neck where it will be later be covered by the capsule. This helps when you get your corked full bottles mixed up before you label and capsule them, or if a label ever comes off the tag is there under the capsule. If you have an overflow in your filling bucket you have a choice. Ignore it and press on, wiping the bottom of each full bottle as it comes out of the bucket; or stop filling, empty the spillage into a wine glass or two, and rinse the filing bucket.
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