Primary Fermenter – Typically around a 6.5 gallon food-grade bucket with airtight lid with a small hole for an airlock
Secondary Fermenter – 5 or 6 gallon carboys work best.
Bung – Rubber topper that is inserted in the top of a carboy used to hold an airlock in place.
Airlock – Small device inserted in the hole in the lid of your fermenter or in the bung on a carboy. Filled halfway with water, it allows carbon dioxide to escape while keeping oxygen out.
Long-handled Spoon – Plastic, wood or metal as long as there is no rust.
Thermometer – To check temperature of wine.
Racking Cane w/tubing – This is used to transfer the wine from one bucket or carboy to another.
Bottling Bucket – A bucket with a hole in the bottom where a spigot can be placed for use when bottling.
Spigot – screwed into the hole in the bottom of your bottling bucket.
Bottle Filler – Spring-loaded, hard plastic tubing used for transferring wine into bottles.
Corker – Device used to place corks in wine bottles.
Sanitizer – A solution for sanitizing all of your home brew equipment.
Bottles – Can be bought or reused. It is not recommended to use screw top bottles. You’ll need about 25-28 bottles per 6-gallons of wine.
Bottle Cleaning Brush – Used to clean your bottles.
Hydrometer – Used for measuring specific gravity. Measuring before and after fermentation will allow you to monitor the progress of your beer and calculate alcohol content.
Heritage Home Brew offers a selection of starter kits that contain these pieces of equipment and more. Stop in today to see what we have to offer!