Description

This article is from the WineMaking FAQ, by malak@CAM.ORG (Don Buchan) with numerous contributions by others.

12 What Equipment Is Required

Standard Kit (all necessary):

- 6.5 imperial gallon bucket (7.74 USG; 29.25 litres)
- 5 imperial gallon carboy (6 USG; 23 litres)
- plastic spoon
- airlock & bung
- sheet of plastic
- sulphite
- hydrometer
- J-tube and plastic tubing
- J-tube holder for carboy
- basic instructions

- You should also get a 20 litre (5 USG) food grade plastic jug to
carry distilled water if you make kits. It may also be used to carry
juice if you purchase it straight from a market press.

- If you are using fruit and preparing it at home, you may require a
fruit press.

- One 1-gallon (4 litre) glass jug to hold your sulphite solution

- Bottle sanitizer -- used for sanitizing bottles, is pump activated,
as in by hand (put the bottle over the nozzle, and push down.)
- optional if you use the dishwasher and the water is HOT! (65C (150F)
or HOTTER!) (use sanitizing cycle)

Needed sooner or later (especially if you make a lot of wine), but
optional:

- Wine filter set AND glass carboy
- These can often be rented -- don't buy it until a) You're really
hooked on winemaking (~3 batches) and b) You find you make a lot of
wine and would save money by purchasing the system.

- Floor corker (often can be rented)

Optional, but very strongly recommended:

- Jet spray water bottle washer AND tap adapter -- better than a brush

- J-tube holder for carboys -- makes it easier to siphon off the wine
by making things less awkward and keeping your hands from tiring (may
come with the set)

Optional, but very useful:

- Large plastic box(es) for storage of your equipment.

- Hand held bottle corker. It's mainly useful if you make small bottles
or little wine. It is a pain in the wrist to use for large scale
bottling.

- Several extra airlocks and bungs, and extra gallon jugs to take up
the wine that the carboy won't take.

 

Continue to:

• prev: 11 The Recipe Calls For Tannin. What'S The Conversion Dry To Liquid?
• Index
• next: 13 Sucrose Vs. Corn Sugar

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