Scissors: buy back the grapes need to remove the stalks of the grapes, de-stemming should be used with scissors or knife along the tail cut off. If you pull it out directly by hand, it will let the grape pulp in the air, oxidized, not good.

Sieve: if your grapes are cleaned, you need to dry them, not let the grapes start fermenting with water, to avoid bacterial growth. All kinds of leaky equipment are fine.

II. Fermentation Vessels

The main fermenters are usually glass jars, ceramic jars, wine jars, food-grade plastic buckets, stainless steel buckets or other homemade equipment. Fermentation vessels for red and white wines are generally different, and the mouth of the fermentation vessel for red wines can be a little larger.

The main fermenter has certain requirements for capacity, material, and sealing, and various categories of containers have their own characteristics, for more details, please check: "What containers are used for red wine fermentation"

Three, stirring tools

Long wooden stick. The main purpose of stirring is to press the cap, that is, to press down the grape skin residue floating on the top, impregnated with alcohol, and at the same time play a role in heat dissipation. Other alternative stirring containers are many and homemade is also very convenient.