Siphon the wine again (this is called racking; shown below) into a clean bottle. Move the wine to a cool place, and check it monthly to make sure the airlock is clean and functioning properly. Rack again after 3 months.
If you do not use sulfites to kill any live yeasts remaining in the wine, you must wait for the wine to become “dry,” or without sugars, to consider bottling it. This takes about 6 months. During the last month, the wine should be moved to normal room temperatures, just in case higher temps stimulate activity by surviving yeast.
Wine is finished and ready to bottle when no air can be seen moving through the airlock for several days, and no bubbles are present around the top edge of the wine. When in doubt, wait. Wine that is bottled before it becomes still will pop its cork, which creates a nasty mess.
Allow the bottled wine to age for at least a year before tasting it. Wine that tastes too rough to swallow at bottling time often matures into amazing wine, but you must give it time. Two years is not too long to wait for naturally made wine from your organically grown fruits.