Once the secondary fermentation has taken place in the bottle the next part of the traditional method is getting the yeast to a point where it can be removed from the bottle. To do this we use a process called riddling.
The bottles are transferred into a riddling rack and over a period of 7 days they are rocked side to side and are incrementally inverted into a vertical position. Traditionally, wooden A-frames were used to riddle the bottles but more mechanised versions exist today which make the process much less labour intensive.
With the help of the adjuvants the yeast is able to slide down the side and collect in a plug in the neck of the bottle.
Check out our video explaining the riddling process:
Once all the yeast has collected in the neck of the bottle the beer is ready for disgorging.