The following pieces of equipment are recommended in addition to the required components and will simplify your wine making:

AUTO-SIPHON: 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 for you.

FLOATING 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 jar.

VINOMETER: This instrument measures a wine's alcoholic content.

WINE 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 residue.

BOTTLE RINSER: Used to clean and sanitize your bottles.

BOTTLE DRAINER: Used to drain your bottles after you have cleaned and/or sanitized them.

CARBOY BRUSH: Long handled brush used to clean the inside of your carboys.

CARBOY HANDLE: Handle that attaches to your carboy to reduce the risk of dropping it.