Note: You should pick up this equipment at the store. On the day of the grape crush, I will have some extra equipment at my house, but in case of shortages, please pick up any required equipment from the store.

1. Primary Fermentation Vessels - Three sizes are available: 6.5 gallon buckets, 7.8 gallon buckets and 16 gallon drums. Each bucket should have its own lid and airlock.  You may cover the 16 gallon drum with a plastic garbage bag.

2. Long handled plastic or stainless steel spoon - used to stir the floating grapes. Never let any metal other than stainless steel contact your wine.

3. Auto siphon

4. Tubing for auto siphon

5. Glass carboys with stopper and airlock - for the aging and clarification of the wine

6. Hydrometer - for measuring and monitoring the specific gravity of the wine

7. Funnel with screen - for filling the carboys with sanitizing solution and transferring the newly fermented wine into the carboys.

8. Laboratory thermometer - for re-hydrating the yeast

9. Campden tablets - for sanitizing the must

10. Pectic Enzyme - breaks down haze-causing pectin, extracts better color and finer-grained tannins.

11. Sodium Metabisulphite - for sanitizing your equipment

12. B-Brite winery-grade cleanser - for cleaning your equipment

13.  Yeast Nutrient

1. Primary Fermentation Vessels (Food-Grade only).  If you are using buckets, bring your lids and airlocks.  If you are using food-grade plastic drums, don't forget your plastic garbage bags to cover your drum.

2. For people making Muscat, you will need two large straining bags to press the grapes.

3. Plastic sheet (to cover car seat cushions, in case buckets leak)

4. A bottle of wine (your own home-made, if you’ve got it) to share with others making wine!

1. Clean and sanitize your winemaking equipment

2. Crush and de-stem the grapes. We rent an automated crusher-destemmer for this process.

3. Add campden tablets and pectic enzyme to the grape must. Wait 24 hours.

4. Add the wine yeast and yeast nutrient.

5. Once or twice daily, stir the floating grapes down into the fermenting wine.

6. After 4 to 14 days of fermentation, transfer wine to a glass carboy. Press the grapes skins. We rent a grape press for this process.

7. After 1 month, siphon the wine into a fresh carboy.

8. After 2 - 3 months, siphon the wine into a fresh carboy. Add finings if desired.

9. After 3 - 4 months, siphon the wine again. Bottle at your leisure.

1. Clean and sanitize your winemaking equipment

2. Crush and de-stem the grapes. We rent an automated crusher-destemmer for this process.

3. Add campden tablets and pectic enzyme to the grape must.

4. After 24 hours, add the wine yeast and yeast nutrient. Follow the yeast package instructions for proper re-hydration. Measure the water temperature carefully. Candy and meat thermometers are not accurate enough. Use a laboratory thermometer. Do not let the yeast soak in the warm water longer than the package recommends.  Add 1 tsp. of yeast nutrient for each 5 gallons of wine.

5. Once or twice daily, stir the floating grapes down into the fermenting wine. Use either a stainless steel spoon or a long plastic spoon. Never let any metal other than stainless steel touch the wine.

6. After 4 to 14 days of fermentation, transfer wine to a glass carboy. Press the grapes skins. We rent a grape press for this process.

7. After 1 month, siphon the wine into a fresh carboy.

8. After 2 - 3 months, siphon the wine into a fresh carboy. Add finings if desired.

9. After 3 - 4 months, siphon the wine again. Bottle at your leisure.

1. Clean and sanitize your winemaking equipment

2. Crush and de-stem the grapes. We rent an automated crusher-destemmer for this process.

3. Press the crushed grapes & collect the juice in your fermentation vessel.

4. Add campden tablets and pectic enzyme to the grape must. Wait 24 hours.

5. Add the wine yeast and yeast nutrient.

6. After approximately 10 - 14 days of fermentation, transfer wine to a fresh glass carboy.

7. After 1 month, siphon the wine into another fresh carboy.

8. After 2 - 3 months, siphon the wine into a fresh carboy. Add finings if desired.

9. After 3 - 4 months, siphon the wine again. Bottle at your leisure.

1. Clean and sanitize your winemaking equipment

2. Crush and de-stem the grapes. We rent an automated crusher-destemmer for this process.

3. Press the crushed grapes & collect the juice in your fermentation vessel.

4. Add campden tablets to the grape must.

A. For every box of grapes you purchased, use 5 campden tablets.

B. First crush the tablets and dissolve in a small amount of water. Distribute evenly throughout your different fermentors.

C. For every two boxes of grapes, add 1/4 tsp. pectic enzyme.

5. After 24 hours, add the wine yeast and yeast nutrient. Follow the yeast package instructions for proper re-hydration. Measure the water temperature carefully. Candy and meat thermometers are not accurate enough. Use a laboratory thermometer. Do not let the yeast soak in the warm water longer than the package recommends.  Add 1 tsp. of yeast nutrient for every 5 gallons of wine.

6. After 10 to 14 days of fermentation, transfer wine to a fresh glass carboy.

7. After 1 month, siphon the wine into a fresh carboy.

8. After 2 - 3 months, siphon the wine into a fresh carboy. Add finings if desired.

9. After 3 - 4 months, siphon the wine again. Bottle at your leisure.

At Jasper’s, our job is not to simply sell you grapes and send you on your merry way. We are true wine aficionados, and as such we consider it our responsibility to promote wine appreciation and to teach effective winemaking technique. And what does it cost you? Nothing! At any step along the way, always feel free to call or e-mail us with questions.