Well, The port has been sitting very quietly for a long time now bulk aging. Its time to bottle it.
I use the small bottles for port. (375ml/13oz). So, yet again its cleaning time. I mix about a litre of cleaning solution and pour it into the bowl of my bottle tower. Put the jet cleaner on the tap and turn on the hot water.



I clean 30 bottles and as each is cleaned I place it upside down on the rack to drain. I normally leave them sit for an hour or so to dry a bit before I fill them. Next, I count out 30 corks. I use natural ones, so they need to soak. I have an old cooking pot that I use for this. I dump the corks in, turn the lid upside down, fill the pot to overflowing with hot water and put something on top to keep the corks submerged. I then lay out my bottles on the floor under the carboy. Using a bottle filler attachment, I fill each bottle. The level of wine should end up just a hair up the actual neck. After all the wine is used to fill all the bottles, ( normally the last one is not full), I take out my floor corker. These units are designed for a full size bottle, so a bit of ingenuity is needed. I solve this by adding 2- 2×4 blocks of wood to the platform to raise the bottle. I drain the corks and cork each bottle.
The bottles must now remain upright for at least 3 days for the corks to dry out. If you fail to do this, the bottles will leak and never seal properly.
After the corks are dry, I clean the outside of the bottles with a damp cloth, dry them and apply lables and shrink tops. The finished product is now ready for cellaring for as long as you want. This is very nice right now, but will continue to improve over the next few years at least if you can stay out of it!