Bottled last Saturday. Took all fargin day too. I got up at eight, and we hammered down the last cork at 6pm. Got 47 bottles. 25 of them are apple, rosewater champagne, the rest are my standard fare with brown sugar. Most of the latter were done up in 1litre, brown, flip top bottles.
Put them all into cases, and stacked them up in the cool, darkness of my storage unit. I'm hoping to forget about them for as long as possible. The stuff with the brown sugar should be ready in about 4 months. The stuff sweetened with rosewater/honey should be ready in about 2. Ideally, I would like to completely forget about it, and not even open a bottle until next October when I make my next batch.
Pics to come