Wine Thermometers

July 15, 2010
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wine thermometers
Wine making equipment: are these things really necessary?

2 Bottle brushes
Fermentation locks (air locks)
Carboy bung’s (rubber stoppers)
3 Funnels
Hydrometer (saccharometer)
Hydrometer jar**
Thermometer (floating)
Acid test kit

I’m thinking of making wine in the summer. I did some research, and these are the things I dont have that I need (listed above). Are the equipment posted above really necessary? If it affects the taset, I don’t care all that much. I mean, I want to make decent wine, but I’m not out to win any awords.
EDIT TYPEO: I got funnels

you don’t HAVE to use all those things. You need the clean food grade bucket [2 is better].You can let the wine ferment in the bucket with the lid on [co2 will seep out]. After a week or so of fermenting at a little over 70F [room temp basically but not cool] just pour the wine into another bucket to leave behind most the sediment and let it settle and complete transforming all the sugars into alcohol. After a few more days pour it into the other bucket again leaving behind more sediment, then into pitcher and funnel into clean pop bottles or juice bottles. I don’t even bother with all the sulphites and clarifiers as the wine stays good for many months and clears fine all by itself.

Home Brewing Tools : Home-Brewing Thermometers

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