Packaging is the most important aspect of food entrepreneurship. A lovely bottle, with an appealing label and seal, is what your patron will consume even before they open the bottle. The label, artwork and the packaging material often tell the bystander on what to expect. So don’t do the mistake of most homemade winemakers or trying to bottle your hard work in reused whiskey and plastic bottles.
Also homemade wines can mature and becomes better with age. However unless you package them right, you cannot experience the wonders of aging.
Here are some basic tips:
1. Use glass bottles and not pet bottles so that no oxidation happens.
2. Make sure your wine is perfectly clear before you bottle. anything floating or sediment is a big turn off.
3. you can choose between cork or a screw cap. However, if you choose a cap, then make sure that its washer is properly sanitized and the seal is intact. Wine is acidic can eat through metal if the cap is reused.
4. Sanitize the bottles in rinse-free brewing sanitizer. Other low cost options are bleach, then iodophor, and then potassium metabisulphite before using. Similarly dip the corks, caps, etc. You don’t want to risk infection anytime.
5. Don’t use your inkjet printer to make labels. Laser printer ink does not bleed when in contact with moisture.
6. Make sure that you take care of the edges of the label when sticking.
7. A heat shrink cap is always a nice touch to add and can make wonderful difference to your home brew.