Basic (Necessary) Winemaking Equipment

[For All Wine Kits]

Airlock Used to prevent wine contamination by allowing carbon dioxide gas (produced during fermentation) to escape from the carboy but preventing oxygen from entering the carboy. Always half-fill airlock with water or a sulphite solution when fitted to the carboy. Must refit to carboy after each racking stage.

Bottles, Wine (26 oz US/750 ml)  Most wine kits produce approximately 30 standard bottles of finished wine. Avoid liquor and screw-cap bottles as their bottle necks are not usually strong enough to withstand corking pressure.   Most wine kits produce approximately 30 standard bottles of finished wine. Avoid liquor and screw-cap bottles as their bottle necks are not usually strong enough to withstand corking pressure. See Bottle entries (Winemaking Dictionary)

Bung, Rubber (with hole) A white, food grade stopper with a 3/8" ID hole is the usual companion to an airlock. This common lab stopper comes in many sizes (widths); the most common sizes are
# 6 for gallon jugs, # 6.5/7 for glass carboys, # 8 for plastic carboys and # 11 for large (54L) demijohns.

Carboy 23 L) Large bottle shaped container of glass (preferably) or food-grade plastic. Always keep the carboy topped up, (within 2"/5 cm) of the bottom of the rubber bung with the same color of fermenting wine, to prevent oxidation. The most common sizes are 3-6 US gallon (12-23 L).

Corker Used to insert natural straight wine corks into wine bottles. Corkers come in a variety of models and prices, the most popular and economical are the two-lever corker and the floor corker

Corks, Wine Use only good quality amateur straight wine corks; #9 long, natural corks are the best for long term storage (3-5 years), #9 long, agglomerated corks for medium term storage (1-3 years) and #8 short, agglomerated for short term storage (less than 1 year). Never re-use wine corks as they ultimately leak and possible contaminate your wine.

Hydrometer Measures liquid density or specific gravity (S.G) to monitor fermentation and sugar levels. As a general rule an active wine will ferment -.010 S.G per day, thus providing a visual indication of fermentation. The S.G of water is 1.000. Density increases as sugar or concentrated juices are added, and the hydrometer floats higher; e.g. a reading of 1.080 contains more unfermented sugars than 1.020. Readings MUST be taken at each stage of the winemaking process. To use, fill the test jar with liquid. Spin the hydrometer to release bubbles from the sides of the test jar. Take a reading at eye level at the bottom of the meniscus (the curved upper surface of the liquid). The reading is 100% accurate at temperature of 15ºC or 59ºF. Temperatures other than this have to be adjusted.    See Using a Hydrometer

To determining the alcohol content use the alcohol scale on the hydrometer. Take one reading before fermentation. Take the final reading after fermentation is complete. E.g.

The difference between the first and last reading gives you the percentage of alcohol in your wine, e.g. First reading is 11% (S.G – 1.085). Final reading is minus 1% (S.G – 0.992). The difference between these readings is 12%, which means your wine is 12% alcohol by volume.

Hydrometer Test Jar (Cylinder) See Hydrometer (Winemaking Dictionary).   See Using a Hydrometer

Primary Fermenter 27L or more) Food grade plastic container with cover (with or without rubber bung hole), preferably marked at 6 US gallon (23 L). To mark accurately, fill carboy with water, pour into fermenter, clearly mark level on outside of container. Graduated Fermenters (in gallons and L) are now also readily available.

Siphon System  A food grade clear flexible hose and pinch clamp attached to a clear acrylic plastic rod. A complete system will also include a bottle filler. Use for transferring wine (racking) from one container to another and for bottling. A proper siphon system leaves the sediment (lees) behind during racking by utilizing an anti-sediment tip.

Sodium Metabisulfite  Used to sterilize ALL equipment, objects and hands that come in contact with wine. Read the directions carefully on the package before using. Always use Metabisulfite  from a properly labeled container or package.

Spoon, Long Handled Food grade and heat resistant plastic is recommended. Used for mixing and stirring wine concentrate and water mixture. The end of the handle is also used for degassing wine.

Thermometer, Floating Used to monitor fermentation temperature in the primary fermenter. The larger the thermometer the more accurate the reading.

Wine Thief (One Piece or Touch-Tip Thief™) Used to remove a wine sample from fermenter or carboy for the purpose of tasting or measuring the specific gravity. Dip the wine thief into the container, allowing it to fill up. Cover the top of the thief with finger and remove. Release your finger to allow wine to flow into a tasting glass or hydrometer jar.

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