When your homebrew has stopped bubbling and the gravity is constant and below 1.010 the beer is ready for bottling

Mix some steriliser and soak all equipment that will come in contact with the beer, set a timer

Rinse everything thoroughly

Rinse your bottle caps under running water, then cover with boiling water to sterilise

Take a sterilised bottle and add half a teaspoon of brewing sugar

This will create further fermentation in the bottle, creating carbon dioxide to carbonate the beer

A bottling wand attaches to the tap on the bucket, and only lets liquid flow when a bottle is pressed against it

Use a glass to clear any water out of the wand and ensure everything is flowing smoothly

Place the bottle on the bottling wand, then press up to release the beer until the bottle is nearly full

Slowly fill it right up to the top, then remove the bottle - the gap provides the right space for carbon dioxide

Take a sterilised bottle cap and clip it onto the bottle, press down to seal

Place the bottled beer somewhere warm (20-25C / 68-77F) for 2-4 days to turn the sugar into carbon dioxide

Move the beer somewhere cooler (5-15C / 41-59F) for 2-4 weeks to allow the carbon dioxide to be absorbed

When the carbon dioxide has been absorbed, the beer should be clear and the sediment will have dropped to the bottom

Open gently and pour the beer steadily at an angle, being careful not to disturb the sediment

Stop pouring before the sediment flows into the glass, leaving a small amount in the bottle

Enjoy the fruits of your labours! (responsibly...)