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A large bucket of good rigid plastic, preferably colourless, or a crock of earthenware or enamel. In either case, ensure that the surface is not cracked, for the earthenware crock may have a lead base, or the enamel container an iron base, both of which are injurious when in contact with acid. Never use an iron, brass or copper container.

A cover for the bucket, either a fitting lid, or sheet plastic tied down with string.

A sieve or piece of muslin.

A large funnel, preferably the size into which the sieve will fit.

A large wooden or plastic spoon, plastic is preferable if really heavy because it is easier to keep clean.

A hydrometer and jar.

An airlock with rubber or cork bung. Rubber or cork is purely a matter of individual preference. Rubber is a little more expensive, lasts longer and is easier to clean. After a while a cork bung is likely to let in more air than is good for the wine.

1 gallon (4.5 litre) glass jars. Plastic may be used for racking, but not for storage. Brown or white jars are available, brown being better for storing a finished red wine, but against this, it is difficult to see the sediment and judge when a wine needs to be racked.

4 pint (2 litre) glass jars. It is unlikely that anyone would make a half gallon of wine, but these little jars have their uses. However much one is advised to allow a wine to mature, one wants to see how the wine is progressing. With a half gallon jar available, there is nothing to stop anyone bottling three bottles and keeping the other half gallon for further maturing.

Try to avoid those jars which have been used for vinegar. The smell lingers and there is a distinct risk of infecting any wine for which it is used.
A piece of rubber or plastic tubing.

A supply of bottles, preferably punted, i.e. with an indentation at the base which helps to trap any sediment when pouring.

Corks, which should always be straight, not sloping.

Corker, also known as a Flogger, obtainable in either wood or plastic. Plastic is strong and easy to clean.

Bottle brushes, for cleaning out jars and bottles.

Sundries Citric Acid, Tartaric Acid, Campden Tablets, Yeast, Nutrient Salts, Labels.

A record book to record recipes and dates of making, racking, bottling, etc.

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