Wine Making Part Three! Supplies!

This is all I that I used for my batches of wine (as far as the "technical stuff").

1) Hydrometer: ($18) Measures the sugar level 'Brix' when the wine is 'must' and then before crush to tell you the alcohol level
2) Acid test kit: ($9) Tests acid level. (Duh.)
3) Sanitizer: ($4) There are many sanitizers but this one is special because it is mine. Sanitize anything that is in contact with the wine or must.

4) Yeast: ($1.95) Many types of yeast out there. 'Prise de Mousse' was the one suggested by 'The Beverage People' where I got my supplies. So far so good!

5) Yeast Nutrient/Yeast food: ($1.95/$3.95) Adds nitrogen to the must which helps to clear the wine, and ages it a little faster.

6) Tartaric Acid: ($2.95) Adds acidity to under (um) acidic wine.
7) Campden tablets: ($.95) Sulfites! Helps to kill mold and beasties in the must and wine. People don't tend to like this stuff. Some people are allergic to it. I don't know enough to argue it either way. I added about 5 parts per million which is not that much. If I feel like the wine needs more I'll add it. I'll go light on it.
8) Irish Moss: ($.99) Smells like rotten seaweed but is used in beer and wine making to clarify the finished product. Apparently it does not impart any smells or taste.
9) Food Grade Bucket: ($30-$85 or so) (Pictured in previous post) Other buckets may work but they may impart flavors or chemicals. I used a 20 gallon which works well for 60-70 lbs of grapes.
10) Siphon Hose: ($6)
11) Carboy: ($26-$35ish)Varies in price depending on materials that it is made out of usually either glass or plastic, and size, usually 3 to 5 gallons.
12) Mesh bag ($5) I used this to crush the grapes and strain out the seeds and skins.
13) Funnel ($6ish) used during the crush to get the wine from the mesh bag in to the carboy.
14) Air lock ($3.50) get a few of these and corks with holes in them that will fit in every size jug or carboy that you may use to ferment wine in.
15) Gallon jugs. ($4.50) Have a few of these around just in case you have extra wine during your crush.

That is about it. In total $120 ish and you have enough to get going. Most of the gear can be re-used and additives like the tartaric acid, Campden tablets, tartaric acid and even yeast, have enough material to be used in future batches. So once you splurge on the up front costs of gear your future batches will only require, paying for grapes, upgrading material and the minimal costs of additives. Not to shabby.

Next post Using the stuff!