This second stage fermentation takes place in the bottles. That is why it is important for your bottles, as well as all your equipment, to be completely spotless and germ-free.
• You will need pure dextrose, to make a priming solution. This allows the remaining yeast in your beer to carbonate. Put 3 cups of water into a saucepan and dissolve ¾ cup of dextrose in it. Bring it to boil, then cover it and set it aside and let cool for 15 to 20 minutes.
• After the solution has cooled, pour it into the bottling bucket. Then use the hose and allow the beer in the primary fermenter to flow freely into the bottling bucket.
• Hook up the plastic hose to the spigot on the bottling bucket and line up all the bottles on a level surface. You are ready to bottle your beer. Stick the hose in the bottle and fill. Leave about one inch of airspace at the top of the bottle.
• After all the bottles have been filled, you must cap them as soon as possible. They are vulnerable to dust and bacteria if they are left in the open air. Check all bottles for leakage and re-cap if necessary.
• Find a cool, dark place to store the bottles while they are in their second fermentation stage. Any location is good as long as it is a steady temperature of 60-70 degrees. Now you should wait for a minimum of two weeks before you can have a drink fest.
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