The following pieces of equipment
are recommended in addition to the required components
and will simplify your wine making:
Used for transferring wine from one container to
another while leaving the sediment behind. This replaces
the siphon rod and eliminated the need for creating
a suction as the Auto-Siphon creates the suction
THERMOMETER: Helps you to maintain the proper
temperature of your must during fermentation.
HYDROMETER AND TEST
JAR: A hydrometer measures specific gravity
(S.G.) and is very useful for monitoring the progress
of fermentation. You should take a hydrometer reading
at each step and record the S.G. The easiest way
to perform this test is to pour some wine into
the test jar, then place the hydrometer in the
This instrument measures a wine's alcoholic content.
THIEF: Used for removing samples from the carboy
in order to test specific gravity (S.G.) and carry
out other winemaking procedures. Lower wine thief
into carboy and allow it to fill. Place finger
over open top and remove.
MEASURING CUP: A 500 ml (2 cup) measuring cup is
useful for mixing and measuring.
BOTTLE WASHER and ADAPTER:
The adapter attaches to your kitchen sink and the
bottle washer attaches to the adapter. When you
put your bottle over the washer, it shoots water
into the bottle to wash out any remaining cleaning
RINSER: Used to clean and sanitize your bottles.
DRAINER: Used to drain your bottles after you
have cleaned and/or sanitized them.
BRUSH: Long handled brush used to clean the
inside of your carboys.
HANDLE: Handle that attaches to your carboy
to reduce the risk of dropping it.