Brewing Equipment

The basic equipment can be used in making either beer or wine, since each produce the same quantity (5 gallons/23 liters), whether you use a can of beer malt or a wine concentrate kit. The following is a general idea of the basic equipment involved in the process.

The primary fermenter is a food-grade bucket or pail used during the first stage of fermentation. It should be at least 20 per cent larger than the batch size planned, since the early fermentation is very active and foams up due to carbon dioxide bubbles.

The secondary fermenter is a container the size of the batch you are making. It should be designed so it can be fitted with a stopper and an air lock. Glass carboys (narrow-necked bottles) are the best secondary fermenters, although beer can be fermented in a plastic carboy or pail, with a cover, which can be fitted with an air lock.

An airlock (fermentation lock) is a one-way valve, which lets the carbon dioxide produced during fermentation escape from the fermenter. It allows it to escape without letting air in, which would cause oxidation and affect the flavor. It is fitted into a bung (rubber stopper) and then into a lid or carboy.

A siphon is used when transferring the beer or wine from one fermenter to another or when bottling. It is four to five feet of clear plastic tubing to which is attached a racking tube (J). This is a rigid piece of plastic tubing with a special tip on the bottom, which prevents siphoning the last inch in the container, so the yeast sediment is not disturbed.

A floating thermometer is not essential, although it is useful for checking the temperature before adding the yeast. Too high a temperature can weaken or kill the yeast.

A hydrometer is a weighted glass tube, which measures the density of your beer or wine in relation to water (specific gravity). It will also tell you the sugar and alcohol content, as well as tell you when fermentation is finished. To read the specific gravity, add enough beer or wine to the test jar to allow the hydrometer to float freely without touching the bottom of the jar.

A Hydrometer Test Jar: A tall, narrow, cylindrical vessel used to float a hydrometer in the liquid to be measured.

A stick-on digital thermometer is a plastic adhesive strip, which is attached to the outer surface of the fermenter.

A two-ended plastic stirring spoon - one end small enough to pass through the neck of the carboy and the other broader end for stirring in the primary fermenter.

The bottle filler is a rigid plastic tube with a siphon valve on one end and the other end attaches to the siphon tubing.

Sodium Metabisulfite Used to sterilize ALL equipment, objects and hands that come in contact with wine. Read the directions carefully on the package before using. Always use Metabisulfite from a properly labeled container or package.

There are other instruments useful to the home brewer, but not absolutely necessary. They can also be added gradually. Some examples are as follows:

The auto-siphon starts your siphon with a single stroke. It works well and is appreciated by many home brewers.
A bottle washer screws on to the kitchen tap and shoots water forcefully to the bottom of the bottles to dislodge any dirt or residue.

A bottle tree (drainer stand), nicknamed "the Christmas tree", in that it has a trunk circled by several layers of branches pointing upward and outward to hold the bottles upside down to drain after being sterilized.

The rinser/sulphiter is also useful and practical. It consists of a basin with a fountain jet in the middle. Sterilizing solution is poured into the basin and the neck of the inverted bottle is fitted over the jet and forced downwards, which in turn forces the solution through the bottle to completely sterilize the inside.

The wine thief takes samples, or quick hydrometer readings easily. A great addition for all brewers.