Sample Brewing Handbook
Chapter 1b - Equipment

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Here is a listing of equipment that you will want to find. There are different necessities for brewing and vintning. This is true since brewing is done hot and most vintning is not.

Vital equipment:
Sanitizing agent
Logbook
5 gallon Glass secondary fermenter w/ airlock (for any full size batch)
Racking cane and tube w/ pinch valve
Large Funnel
Bottling equipment:
  1. Wing style capper
    Bottles
    Caps
  2. Grolsch-style bottles
    with new gaskets
  3. Hand Corker
    Bottles
    Corks
Ingredients

for Hot Process add:
2 1/2 (min) to 5 1/2 (preferred) Brewing Pot
(stainless, unchipped enamal, professional grade aluminum)
6 1/2 Gal Glass (preferred) or Plastic Primary fermenter w/ airlock

for Cold Process add:
Plastic Primary fermenter w/ airlock (for whole fruits)
or 6 1/2 Gal Glass Primary Fementer w/ airlock (preferred for juices, meads)
Large Spoon/Wooden Paddle

for Cordials:
selection of small jam/mayo/juice jars (wide-mouth, with lids)
and/or mason jars with flip-type lid (like grolsch lids)
Base alchohol

Useful or more advanced additions:
Labels for carboys and bottles
Hydrometer w/ flask
Lab Thermometer
More Carboys
1 gallon glass jugs (for experimental batches)
Carboy Handles
Large mesh bags (to put fruit in, cold process)
Medium mesh bags (for grains or fruits, hot process)
Small mesh bags (for spices)
Bottle Filler
Carboy Brush
Jet-style Bottle washer
Spray bottle for sanitizing solution
PH Meter or Test strips (especially for grape wines)
Carboy Brush
Small funnel w/ wide mouth (for transfering cordials and adding to carboys)
Small racking tube (for cordials and small batches)
Mesh strainer (for pre-filtering cordials and whole fruit wines)
Coffee filters (for filtering cordials)
Zester (for zesting)
Sharp Knife (for prep work)
Large Spoon
Slotted Spoon/Skimmer (especially for hot process mead)
Small saucepan (for sugar syrups, see above for types)
Lever Capper and/ or Corker
PH Meter or Test strips (especially for grape wines)
Decorative Bottles (for presentations)
Coffee filters
Mesh strainer
Small racking tubes
Brew fridge (useful for lagers or storing)

Additives:
Yeast nutrient-helps yeast get started faster, lessening the risk of developing off-flavors and contamination. There are several types;
  1. Egg white (add to hot mead/beer, at least in mead it is very period)
  2. Yeast hulls (commercially produced, but as close to period as there is)
  3. Chemical (don't remember the chemistry, but works well)
  4. Commercial blends (generally combinations of b and or c, often with added sugars)
Pectic enzyme-added to fruit wines to avoid thickening that some fruits produce
Grape Tannin
Acid Blend - A mix of citric, tartaric and malic acids, used to enhance flavor in wines, meads and some beers. Some vintners subsitute citrus fruits, although this is not period practice.
Irish Moss - Helps with clarity, added to the boil while brewing, added to the primary during vintning.
Isenglass, other "Finings" - Added to secondary fermentation to help with clarity.
Campden Tablets -"sulfites" prevent contamination of must during vintning. Some people are alergic to sulfites, especially when used for bottle sanitizing.
Iodaphor - An iodine based sanitizing agent used on brewing equipment.
B-Bright - A sodium carbonate based sanitizing agent used on brewing equipment.
C-Bright - A chlorine based no-rinse sanitizing agent used on brewing equipment.
One-Step Cleaner - An O2 based sanitizing agent used on brewing equipment.

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