Home Wine Making Equipment

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Home Vintner Equipment

(Click on any picture to purchase)

Equipment Kits: Everything is in the kit. A kit contains all equipment necessary to make quality wine at home. You can save time and money buy purchasing a kit or select specific items as required. Primary fermenters: From 7 1/2 gallon for kits to 44 gallons plus for 100 lb's of Grapes, choose a food grade fermenter that will accommodate your vintage. Be certain to order an airlock and lid with your fermenter.

Glass Carboy: Several 5 or 6 gallon glass carboys are a necessity for any vintner. These are used for secondary fermentation and aging. Plastic carboys are porous and not conducive to long term storage. Again you'll need an airlock. Siphon: You'll need to siphon (rack) your wine off it's sediment several times before bottling. A plastic siphon with a cap to minimize disturbing sediment is a necessity. We recommend the auto siphon with a hose clamp.

Hydrometer or Refractometer - To measure sugar and monitor fermentation you will need either a hydrometer or refractometer. Refractometers are more precise, don't break, and require only a few drops of wine versus a hydrometer. A refractometer is indispensable for checking fresh grapes. pH meter - pH is a key element of wine health. pH strips are inaccurate and difficult to use. We recommend the home vintner use an in expensive pH meter to monitor and control the pH of your wine.

Bottles & Corks - The home vintner will need 25 standard 750mL bottles and #9 corks per 5 gallons of wine. We always bottle a case of the smaller 1/2 bottles 375mL for holiday presents. Smaller bottles take a #8 cork. Corkers - A hand corker works well for small batches of 25 bottles (5 gallons). It's takes two people, one holds the bottle while the other positions and inserts the cork. Buy a floor or bench corker as soon as possible.

Chemicals & Reagents - Yeast, Sanitizers, SO₂, Calibration Buffers, Test Reagents, and other chemicals are a necessity in successful analysis and wine making. Books - Online guides are helpful but can never replace the depth of understanding provided by good books. Our library is full and grows regularly.

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Equipment Kits: Everything is in the kit. A kit contains all equipment necessary to make quality wine at home. You can save time and money buy purchasing a kit or select specific items as required.			Primary fermenters: From 7 1/2 gallon for kits to 44 gallons plus for 100 lb's of Grapes, choose a food grade fermenter that will accommodate your vintage. Be certain to order an airlock and lid with your fermenter.


Glass Carboy: Several 5 or 6 gallon glass carboys are a necessity for any vintner. These are used for secondary fermentation and aging. Plastic carboys are porous and not conducive to long term storage. Again you'll need an airlock.			Siphon: You'll need to siphon (rack) your wine off it's sediment several times before bottling. A plastic siphon with a cap to minimize disturbing sediment is a necessity. We recommend the auto siphon with a hose clamp.


Hydrometer or Refractometer - To measure sugar and monitor fermentation you will need either a hydrometer or refractometer. Refractometers are more precise, don't break, and require only a few drops of wine versus a hydrometer. A refractometer is indispensable for checking fresh grapes.			pH meter - pH is a key element of wine health. pH strips are inaccurate and difficult to use. We recommend the home vintner use an in expensive pH meter to monitor and control the pH of your wine.


Bottles & Corks - The home vintner will need 25 standard 750mL bottles and #9 corks per 5 gallons of wine. We always bottle a case of the smaller 1/2 bottles 375mL for holiday presents. Smaller bottles take a #8 cork.			Corkers - A hand corker works well for small batches of 25 bottles (5 gallons). It's takes two people, one holds the bottle while the other positions and inserts the cork. Buy a floor or bench corker as soon as possible.


Chemicals & Reagents - Yeast, Sanitizers, SO₂, Calibration Buffers, Test Reagents, and other chemicals are a necessity in successful analysis and wine making.			Books - Online guides are helpful but can never replace the depth of understanding provided by good books. Our library is full and grows regularly.