The following is a list of the equipment that you must have to make your home made wine:

PRIMARY FERMENTER: A food-grade plastic bucket shaped container with a cover.

CARBOY: A bottle-shaped container made of glass or food-grade plastic.

AIRLOCK AND RUBBER BUNG: A valve that seals the carboy at the neck. It prevents oxygen and spoilage organisms from entering while allowing fermentation gases to escape. The airlock must be half-filled with water and attached to the carboy whenever there is wine in it.

SIPHON HOSE AND SIPHON ROD: 1.8 m (6 ft.) of food-grade tubing attached to a rigid acrylic rod. Used for transferring wine from one container to another, while leaving the sediment behind.

SPOON or PADDLE: Food-grade plastic long enough to reach the bottom of your fermenting bucket.

BOTTLE FILLER: A glass rod with a valve at the bottom that attaches to your tubing. When the valve touches the bottom of the bottle, the wine is released into the bottle.

CORKER or CAPPER: Some device that will enable you to seal the wine in the bottle to protect it from oxygen.