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Find a clean 1 gallon (3.8 L) bucket and fill it with water. Dissolve 13.1 ounces (370 g) of metabisulphite crystals into the bucket. Place all your wine bottles into the solution until they are full. Take them out and scrub the insides over a sink using a bottle brush. Afterward, fill them with warm water and dump them out. Repeat this 2 to 3 more times to rinse out the cleaning solution.  Always use green bottles for red wine, as red wine is light sensitive. Use sterilized tongs or gloves to handle all equipment after sterilization. Place the fermented wine onto a clean, flat surface. Lay the wine bottles onto the floor in front of the wine. Place the siphon into the wine and the plastic tube into the wine bottles. Move the inner tube in and out of the siphon 3 to 4 times and wait for the wine to fill the bottles. Remove the inner tube from the siphon to stop the wine flow. Slide the corker open by pressing the outside handles upward. Place a new cork into the slot in the middle of the tool. Bring down the handles halfway and place the head of the corker over the tip of the wine bottle so it's flush with the rim. Continue pressing the handles down slowly and the cork should fit snugly into the bottle's opening. Purchase corkers from online suppliers or rent one from a local wine shop. Although this range is fine, the ideal temperature is 55 °F (13 °C). A cool storage is ideal. Refrigerators will do for up to 2 months, but they are not ideal long-term solutions since temperatures will likely fall below 45 °F (7 °C).  Purchase a wine cooler from a local wine store or online supplier for an ideal storage. Don't keep your wine in places where it could freeze, such as in the freezer or an unheated garage during the winter. Avoid regions of extreme temperature fluctuations. Red wines like merlot, zinfandel, and pinot noir, age best after 3 to 5 years. White wines like riesling can also be aged for 3 to 5 years, while chardonnay is best after 2 to 3 years. Rosé's are best after 1 to 2 years. If you enjoy the taste of your wine prior to aging, don't feel obligated to wait. Aging simply makes it taste different—usually from the breakdown of organic tannins—which is not necessarily better. ! Sniff the wine after opening a bottle. Pour it into a glass and look at the colors on the edges. Taste it and take note of the flavors. If you added tannins, take note of the dry flavor. If you want it drier, add more stems next time. Save your unopened bottles in a cool, dry place for your next dinner party.
Create a metabisulphite solution to clean your bottles. Sterilize your wine bottles in the metabisulphite solution. Bottle the wine using a siphon. Insert a cork into the openings of your wine bottles to seal them. Store your wine within 45 to 65 °F (7 to 18 °C). Age your wine based on the type. Enjoy your hard work