Bottle

Set the carboy on a sturdy table and the 12 two-liter bottles on the floor, with newspaper underneath to catch drips or overflows. Using a funnel, put two level teaspoons of sugar in each bottle.

Siphon the beer into the bottles, trying not to disturb the sediment on the bottom of the carboy. (One method is to tape a plastic straw alongside the bottom end of the siphon hose with 1″ projecting beyond the end. The tip of the straw can touch the bottom of the carboy without the siphon drawing up sediment.) Tip the carboy as you near the bottom.

It is important to not splash or agitate the beer too much when bottling as any oxygen introduced can lead to oxidation and a “cardboard” taste.

As you fill the bottles, keep the end of the siphon tube near the bottom of the bottle to avoid frothing. It is essential that the bottles are not completely filled: leave an airspace. Screw the caps on tightly. Invert each bottle and shake to dissolve sugar on the bottom. Set bottles in a warm area for the first few days, then store in a dark, cool spot. You can drink the beer within a few days of bottling, but it will improve with age.