Equipment when making wine
BASIC EQUIPMENT WHEN MAKING WINE
Fermentation vessel
There are many options for fermentation vessels today. The most economical and convenient being a food-grade plastic container with an airtight lid and with a volume of around 30 l.
An airlock attached with seal to the lid of the fermenter. Keeps unwanted microbes and insects out while allowing carbon dioxide generated during fermentation to escape.
Strainer bag, disposable or washable
The fruits and berries are placed in a sieve bag during fermentation, which makes it easier to remove them from the wine must afterwards. The disposable strainer bag is most convenient when using dried raw materials (the whole thing goes directly to biowaste after use), but since it can only hold about 1 kg of berries, and due to its biodegradable material, it is more convenient to use a bigger washable strainer bag when using fresh or frozen (and defrosted) raw materials.
Thermometer, hydrometer and siphon
A thermometer helps ensure that the temperature of the wine must is appropriate and that the yeast or enzyme is not damaged by excessive heat. The hydrometer is important for monitoring fermentation and measuring sugar content. The siphon is convenient for transferring wine from one container to another, as well as for bottling.
Detergent/disinfectant
It is very important all equipment is clean and sterile to avoid any nasty microbial surprises.
Wine bottles or bag-in-box packs
Wine is stored in wine bottles horizontally. Today, handy faucet bags (bag-in-box) are also available for storing wine and juice. The maximum recommended shelf life for bag-in-box wines is one year, so if you're making a vintage wine, it is best worth bottling instead.
Corking device
Without a corking device, it is impossible to make the cork go into the bottle. A simple plastic corker needs more force and finesse than a lever-operated one. Also, 23 mm corks are nearly impossible to insert with a plastic model. Even 22 mm corks require quite a bit of force. So for those cork sizes we recommend the lever-operated corking device. The larger the cork, the more tightly it closes the bottle.
Wine corks
Presto natural corks are wax/silicone treated, so they must not be soaked in hot water before use. They may be rinsed with cold water, so their surface is lubricated, which makes them easier to insert. After corking, it is a good idea to keep the bottles upright for two days before storage to let the corks "settle" in the bottles.
Natural cork is the only material that is permeable to oxygen needed for maturation. The bottles are kept horizontal to keep the cork moist and thus airtight. When using screw caps, the wine does not get enough oxygen for maturation, which may leave it tasting a bit sharp. Screw caps also lose their best grip after opening, so they may let unwanted microbes into the wine.
For wine bottles that originally had natural corks (eg bottles of the Bordeaux model), most suitable are corks with a diameter of 21 to 23 mm. A 22 or 23 mm cork is more secure than a 21 mm cork.
For bottles that originally came with screw caps, conical corks are best.
Labels and capsules
Labels are mainly for appearance, but they also tell you the type of wine, the time of bottling and the degree of sweetness (or whatever you want to add to the label). Ready-made labels can be found for almost every type of wine.
Plastic shrink capsules are not only for appearance, they also protect the corks (e.g. from mold and drying). The capsules give the final touch when the quality of the wine is to match the appearance. The capsules are best shrunk by holding them in place while dipping the top of the bottle into boiling water. This allows the capsule to shrink evenly in just a second. Remember to be careful and don't dip your finger!
