Hardware & Equipment

Your First Gallon! Part III

This is Part III of a four part series:
Part I, Part II, Part IV

HHere we will provide an overview of the basic equipment used by the home winemaker. You can get a standard kit from a brewing supplier, and then add on as your experience grows and needs change. If your recipe starts with fresh fruit, you will need a juice extractor. You will not need these if you purchase juice or concentrate, which is best for the novice. Please remember that cleanliness is critical, as unwanted bacteria are your enemy. In addition to sterilization, be sure to use only food-grade materials when making wine.

Airlock

Airlocks help prevent oxidation from occurring by creating the valve where carbon dioxide gas is allowed to escape during fermentation, all while keeping air from entering the carboy. Airlocks work in conjunction with bungs, which is inserted in the mouth of the carboy. They work by the partial filling with water (with a 1% solution of sulphur dioxide), whereby the pressure of the water in the airlock keeps oxygen from entering the carboy while also allowing the CO² to bubble through and escape. The key is the liquid in the bend, which allows gas to bubble out but prevents contaminants from getting into the wine...kind of a one-way door.

Bottles

You can use left over bottles, just be sure to sterilize completely. Use clear ones for whites and colored bottles for reds.

Bottle Stoppers

Corks are the primary traditional method for professionals, but require special corking machine equipment. Plastic or synthetic stoppers are easier for home production.

Bung

These are rubber stoppers with holes working in conjunction with the airlock, and are connected to the carboy during the secondary fermentation.

Carboy

These typically glass jugs are used as your fermentation holding tool. There are a lot of sizes (1, 2, 5, etc. gallons) and styles available. The fermenting process can create a bunch of foam, plan for a size that can accommodate.

Crusher

Instead of using your feet, you can use a crusher as part of the grape preparation and de-stemming process. There are many choices here, mainly regarding size, ease of use, cost.

Hydrometer

The hydrometer is a tool used to measure various aspects of sugar and alcohol concentrations, and useful in helping to determine the progress of fermentation. While there are many variations of the hydrometer, a good one will let you measure specific gravity, potential alcohol, and sugar.

Juice Extractor

This is device for extracting juice from fresh fruit. A small electric powered grape crusher should do you.

Primary Fermentation Bucket

This is a food grade plastic bucket in which you will start the batch. For each gallon of wine, you should have a primary fermentation container that will hold about three gallons of must. Never use metals for storage or fermentation of wine components. This bucket is used for the open exposure to air helps establish a vigorous growth of yeast.

Siphon Tubes

A traditional home winemaking tool used to siphon wine and transfer it into another jug or bottle. Wine should be siphoned and not poured. As a wine ferments, sediments will drop to the bottom of the container holding the wine. Racking is a simple process of siphoning the wine from one carboy to another using a racking tube and hose.

Wine Thief

A tool for extracting must and wine samples from a carboy.

Next, you get the detail, recipie, and instructions to make your first gallon...Part IV - Making It.

Contributor: WineDefintions Staff Writer

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