Allows carbon dioxide gas to escape from the fermenting wine without allowing oxygen, harmful bacteria and micro-organisms to get in. Remove cap and half-fill lock with sulphite solution. Replace cap and fit bored stopper/bung with lock into carboy neck.
Used to transfer wine from one vessel to another without transferring sediment. The auto-siphon (pictured below with food grade acrylic racking tube) is easier to use than the basic siphon – all it requires to work is three pumps and the wine will start to flow.
Sterilized natural clay used as a clearing agent and can be purchased at winemaking shops.
Automatically dispenses wine when placed into a bottle and stops upon removal – a very quick and easy way to fill bottles!
Placed into carboy neck to stop oxygen and spoilage organisms from getting into the wine. This bung is only used after wine is completely degassed.
Used along with an airlock during the fermentation process – fits into carboy neck.
A bottle-shaped vessel made of either glass or plastic. The most commonly used sizes (and pictured below) are 23 litres (6 gallons) and 12 litres (2 gallons) but they are available in many sizes.
A process used with dessert wines that requiring the addition of sugar to increase the alcohol content and sweetness of the finished wine. Please refer to your instructions for specific details if your kit requires this step.
A fining agent that binds with suspended particles in the wine to aid in clearing. Chitosan is derived from the outer shells of crustaceans and is used in conjunction with Kieselsol (another fining agent).
Removal of suspended carbon dioxide (CO2) in wine by stirring vigorously or using a degassing wand. This is a critical step in the winemaking process as wine won’t clear if it’s not correctly degassed.
A tool used to remove the carbon dioxide (CO2) from wine. This is the most effective, quickest and easiest way to degas wine. Attaches to a power drill – useful AND fun!
Clearing wine of suspended particles left over from the winemaking process.
Additives that bind with suspended particles in wine, aiding in clearing.
A hydrometer (see below picture) measures specific gravity (S.G.) which is the density of the wine to monitor the progress of fermentation. As higher density sugar is converted to lower density alcohol, the S.G. on the hydrometer goes down.
A fining agent that binds with suspended particles in the wine to aid in clearing. Isinglass is a form of collagen which comes from the dried swim bladders of fish.
A fining agent that binds with suspended particles in the wine to aid in clearing. This is used in conjunction with Chitosan for clearing and is made from silicon dioxide.
Dead yeast and other particles that sink to the bottom of the primary fermenter or carboy during the winemaking process. Gross to look at, but a natural part of the winemaking process – you’ll leave it behind with racking.
The degradation of wine (loss of flavor and colour) when exposed to too much oxygen during the winemaking process or after bottling. Follow the kit’s instructions to ensure oxygen is introduced in the correct way, at the correct time to ensure your wine stays delicious as it ferments and ages.
A sanitizer used during the winemaking process. It stops yeast growth once the desired S.G. has been reached and stops spoilage by taking away oxygen that the living things (bacteria, remaining yeasts, microorganisms, etc.) in your wine need to live. Made into a solution, it is used as an effective sanitizer for equipment.
A stabilizer used only along with potassium metabisulphite. It stops yeast growth once the desired S.G. has been reached and stops spoilage by inhibiting reproduction of bacteria, remaining yeasts and microorganisms in your wine.
Food grade plastic vessel and lid with at least 18 more litres (5 gallons) of capacity than your kit makes. This will allow fermentation bubbling and foaming to happen without spilling over.
The transfer of wine from one vessel to another to aid in clearing and aging as well as to leave sediment behind. This is done using a siphon and hose (and a little help from gravity!).
Gently twisting a carboy to dislodge any lees or sediment that has collected on the sides so it can sink to the bottom. This helps with clearing the wine.
Treating equipment with a chemical to stop or prevent the growth of unwanted organisms that can spoil the wine. One of the most important steps in the winemaking process!
The measurement of the density of wine to monitor the progress of fermentation. As higher density sugar is converted to lower density alcohol, the S.G. goes down. Using this information, you will be able to know if your wine is fermenting and when fermentation is complete. This measurement is obtained through the use of a hydrometer. Click here for more information.
The process of stopping fermentation once the desired specific gravity (S.G.) has been reached with the aid of Potassium Metabisulphite and Potassium Sorbate.
A sanitizer made from Potassium Metabisulphite that’s critical to use on all equipment items used during the winemaking process. Click here for easy instructions on how to make your own.
A handy device that allows for the drawing of a wine sample from a primary fermenter or carboy. In this case, it is not a tricky person who decides to sample your wine without your knowledge (although, you might come across a few of these with the tasty batches you make – it’s hard to resist!).