Winemaking equipment

Wine bucket : A plastic bucket that will hold at least 2 gallons (9 litres), or preferably 4 gallons (18 litres) is needed for the first stage of wine making. This needs to be wide mouthed as ingredients need to be added in stages, and the mixture will have to be stirred regularly.

Measuring Jug and Scales : These are necessary for accurately measuring quantities of liquids and other ingredients.

Straining Cloth : Sterilize before use. A muslin cloth is idea for straining mixture to extract the solid ingredients. A pair of tights can be used as an alternative.

Funnel : A funnel can be used when transferring liquid, to prevent spillages.

Fermentation Vessel : The solid ingredients are strained and removed, and the liquid is transferred to a fermentation vessel. The average demijohn holds one gallon of liquid. These are ideal for fermentation but any other thick glass bottles can be used provided they have not previously contained any toxic substance.

Air locks : During the fermentation process, an airlock fitted into a cork or rubber bung and placed in the top of the fermentation vessel will allow the carbon dioxide gas created during fermentation to escape. Filling air locks with water or a sulphite solution will enable gases to escape, while preventing bacteria or dust from entering the vessel. Air locks are useful in that the end of fermentation can be accurately identified as the bubbling from the escaping gas stops at the end of the process. However, they are not essential and small plastic bags or cling film can be used instead, secured with string or an elastic band.

Bungs : During fermentation, use a bung with a whole in which to fit the airlock. After fermentation, a full cork or rubber bung is necessary. Never use a crew cap as the bottle could explode.

Bottles : Each gallon or wine fills 6 and a half standard wine bottles. These can be purchased from a home brew shop or empty used wine bottles can be saved.

Corks, Caps and Stoppers : Once the wine has been bottled it is essential to prevent air from entering the bottle as this will affect the flavour of the wine. Corks should be undamaged. They can be bought from home brew shops or re-used if undamaged. Used corks that have been opened with a corkscrew are not suitable. Caps and stoppers can also be purchased from home brew shops and bottles sealed in this way must be stored upright. There is mixed feeling about screw caps. Sometimes additional fermentation can occur after bottling and this can result in the bottle exploding.