Wine Making Supplies and Equipment - Wine Making Superstore!

THE WINEMAKING SUPERSTORE

NECESSARY AND RECOMMENDED EQUIPMENT AND SUPPLIES

WINE KIT: Choose from our wide array of reds, whites, blushes and fruit wines from the most famous wine regions of the world. We have a selection sure to satisfy any taste and occasion.

WATER: Use spring water purchased from the store for making the wine (amount will vary according to type of wine kit).

B-BRITE: Used to clean all of the winemaking equipment and bottles.

POTASSIUM METABISULPHITE OR B-T-F: Used to sanitize all of the wine making equipment and bottles. Potassium Metabisulphite may cause allergic reactions.
B-T-F may stain. Equipment should be sanitized before each use.

BOTTLES: 28-30 750ml glass wine bottles that are cleaned and sanitized.

CORKS: 28-30 corks for sealing the bottles.

CLEAN RAGS, SPONGES OR PAPER TOWELS: For clean-up.

RECOMMENDED SUPPLIES

LABELS: So you know what is in the bottle.

SHRINK CLOSURES: A closure is an item that fits over the top of the bottle for a more professional presentation.

NECESSARY EQUIPMENT

PRIMARY FERMENTER: A food-grade plastic bucket shaped container with a lid drilled for an airlock.

CARBOY: A bottle-shaped container made of glass or food-grade plastic.

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

BOTTLE BRUSH: Brush used to clean the inside of your bottles.

AIRLOCK AND RUBBER BUNG: A valve that seals the primary fermenter orcarboy at the neck. It prevents oxygen and bacteria from entering while allowing fermentation gases (CO2)to escape. The airlock must be half-filled with water and inserted in the primary fermenter lid or carboy whenever there is wine in it.

SPOON or PADDLE: Food-grade plastic long enough to reach the bottom of your fermenting bucket and carboy.

MEASURING CUP: A 500 ml (2 cup) measuring cup is useful for mixing and measuring.

FLOATING THERMOMETER: To measure the temperature of the grape juice or must.

HYDROMETER AND TEST JAR: To measure the specific gravity (S.G.) of the must and wine as you monitor the progress of the fermentation and calculate the alcohol content.

SIPHON HOSE AND RACKING TUBE: 5 feet of food-grade tubing attached to a rigid plastic rod. Used for transferring wine from one container to another, while leaving the sediment behind.

BOTTLE FILLER: A plastic or stainless steel rod with a valve at the bottom that attaches to your tubing. When the valve touches the bottom of the bottle, the wine is released into the bottle when the valve is lifted the flow is stopped.

CORKER: Any style of corker that will enable you to insert corks into the bottles to seal the wine in the bottle to protect it from oxygen.

RECOMMENDED EQUIPMENT

AUTO-SIPHON: Used to easily and sanitarily start siphons when tranfering wine from one vessel to another.

WINE THIEF: Used to removing samples from the primary fermenter or carboy in order to test specific gravity (S.G.) and carry out other winemaking procedures.

BOTTLE WASHER: Attaches to hose bib or your kitchen faucet (with a faucet adapter available at the local hardware store). Sends a concentrated stream of water into the bottle or carboy to rinse any 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 HANDLE: Handle that attaches to the neck of the carboy to reduce the risk of dropping it.