Wine Making - Whats needed?

azzeretti

I am looking into starting to make some wine. I have been looking into it for a while and almost have what I need (I think) but I am still unsure if I'm missing anything. So far I think I may need:

2 X 5 Gall. Plastic Fermenter
2X 20 grm. Bubbler Airlock
1 X 35 grm. Rubber Bung, bored
1 X Plastic Hand Corker
1X Auto Syphon
Long Handled Spoon
Demijohn Brush
Brewbelt
VWP Steriliser (500 gm.)
Thermometer
Hydrometer

I have been looking around and I am not sure if I should just get 1 x 5 Gall fermenter and 2 Carboys. Is it recommended to syphon to Carboy, then from Carboy to Carboy? I notice the Wine Starter kits just give a fermenter, tap, airlock etc. No mention of demijohn, carboy.....how do they work then? I'm a little confused!
Also, is the brew belt really needed or will I get away with a well regulated room?

oblivious

Carboy would be handy if you want to bulk age it for a while as glass is much less permeable to oxygen than plastic buckets, but you could get away with out it.

Not sure about the belt, but wine is generally allow to ferment at higher temps than beer and its something you could add to your kit down the road. just check want fermentation you wine kite recommend and see if you can get near that with out the belt


Also there is a similar thread Here a little while ago, maybe a Mod could merge the two?

keeps us posted on how you get on:)

rubadub

Not everything is essential. I used to brew with very bare basics, pretty much just a 5gallon drum and syphon tube and a load of empty PET bottles.

Many restaurants will have washing up liquid or veg oil coming in 5gallon food grade containers, and these days many are glad to get rid of them free.

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Lads, could I just ask that if there is some mod action you think needs doing, just click the report post button



and let us know, cheers.

oblivious

Sorry my mistake

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Nah, you're grand.

It's just we don't all read all the threads, and tbh a thread about wine making isn't exactly going to turn into a bitchy troll-fest, so I only clicked into it on the off chance that I'd find something interesting

BeerNut

DesF wrote: »

a thread about wine making isn't exactly going to turn into a bitchy troll-fest

What about the risk of sour grapes?

Is that my coat..?

azzeretti

Thanks for the info. I notice that a lot of the blogs/forums seem to recommend 3 stages, one in a tub, and 2 in a glass carboy or demijohn. Is there a difference in taste from just using a fermentation tub and syphon tube? What about filtering and/or particles etc?

oblivious

azzeretti wrote: »

Thanks for the info. I notice that a lot of the blogs/forums seem to recommend 3 stages, one in a tub, and 2 in a glass carboy or demijohn. Is there a difference in taste from just using a fermentation tub and syphon tube? What about filtering and/or particles etc?

Its just after a couple of week you want to get it of the trub and yeast as in time this can develop off flavors. With beer you can just to a single primary fermentation vessel as the turn around time is relative fast, but i think with wine the is need a period of aging in a secondary vessel to round of the flavor.

At worst if you find you can do the total fermentation in the primary you will have additional fermentation vessel:)

Filtering is a common practices or there is the option of a finning agent to remove the suspend particular matter (yeast and trub)