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Topics:

Equipment
Additives
Sulphite
Winemaker's log

Equipment

A lot of equipment you need for winemaking you are likely to have at your disposal already. But there is some specific winemaking equipment you'll need to acquire before starting to make your own wine. That's why you should locate a supplier near you (if you don't already have one).
I don't think I should tell you which equipment to buy, it all depends how serious you are going to take winemaking, or how much money you are willing to invest. There is always room to improvize. Articles that are printed bold I do advise you to consider purchasing before starting, if you haven't got them at your disposal already. I'll give some reasons why you might want to get a piece of equipment, so that you can decide by yourself.
This list may not cover anything you'll ever want, but I'm trying to be complete about basic equipment.
Whatever you decide to do, don't let copper, galvanize, iron or steel (except stainless) come in contact with your wine. The acids in the wine will react with these metals and create off-flavours or even make your wine poisonous! Also, use food grade plastics.

Reusable winemaking equipment:

secondary fermentor
carboy, jug or another big bottle, 5l or bigger, use glass, not plastic, it's too porous, 2 bottles are easier for racking, you could use a bucket for racking though
air lock
to keep air and bugs out, you could use a plastic wrap with a rubber strap
bored rubber bung or cap
to put the fermentation lock onto the bottle neck
funnel
to fit a wine bottle, you need it with almost every event
bucket
to serve as a primary fermentor, to crush fruit in, or a safety precaution when fermenting
siphoning hose
about 2m long, 0.8-1 cm diameter
stirring spoon or stick
to dissolve sugar and other ingredients, also for pressing the cap
acid test kit
to check the acidity
bottle brush
a large one that can clean your carboys as well as wine bottles
kettle
to boil water or must for disinfection
primary fermentation vessel
sealable container for pulp fermentation like a big bucket, necessary for making red wine
sieve or mesh bag
to separate pulp from must, you could also use a pair of panty-hose
hydrometer
to measure S.G., to determine amount of sugar accurately
hydrometer jar
perceptible tube standing upright, to place a hydrometer in
siphon hose end
device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube
teaspoons
2 for crushing campden tablets easily before dissolving
corking device
if you decide to use wine bottles, without it, you won't get those corks inserted properly
vinometer
for roughly determining the alcohol content in finished dry wine
thermometer
one to check the temperature in the fermentation area, another to check the must temperature: carboy, jug or another big bottle, 5l or bigger, use glass, not plastic, it's too porous, 2 bottles are easier for racking, you could use a bucket for racking though
air lock
to keep air and bugs out, you could use a plastic wrap with a rubber strap
bored rubber bung or cap
to put the fermentation lock onto the bottle neck
funnel
to fit a wine bottle, you need it with almost every event
bucket
to serve as a primary fermentor, to crush fruit in, or a safety precaution when fermenting
siphoning hose
about 2m long, 0.8-1 cm diameter
stirring spoon or stick
to dissolve sugar and other ingredients, also for pressing the cap
acid test kit
to check the acidity
bottle brush
a large one that can clean your carboys as well as wine bottles
kettle
to boil water or must for disinfection
primary fermentation vessel
sealable container for pulp fermentation like a big bucket, necessary for making red wine
sieve or mesh bag
to separate pulp from must, you could also use a pair of panty-hose
hydrometer
to measure S.G., to determine amount of sugar accurately
hydrometer jar
perceptible tube standing upright, to place a hydrometer in
siphon hose end
device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube
teaspoons
2 for crushing campden tablets easily before dissolving
corking device
if you decide to use wine bottles, without it, you won't get those corks inserted properly
vinometer
for roughly determining the alcohol content in finished dry wine
thermometer
one to check the temperature in the fermentation area, another to check the must temperature: to keep air and bugs out, you could use a plastic wrap with a rubber strap
bored rubber bung or cap
to put the fermentation lock onto the bottle neck
funnel
to fit a wine bottle, you need it with almost every event
bucket
to serve as a primary fermentor, to crush fruit in, or a safety precaution when fermenting
siphoning hose
about 2m long, 0.8-1 cm diameter
stirring spoon or stick
to dissolve sugar and other ingredients, also for pressing the cap
acid test kit
to check the acidity
bottle brush
a large one that can clean your carboys as well as wine bottles
kettle
to boil water or must for disinfection
primary fermentation vessel
sealable container for pulp fermentation like a big bucket, necessary for making red wine
sieve or mesh bag
to separate pulp from must, you could also use a pair of panty-hose
hydrometer
to measure S.G., to determine amount of sugar accurately
hydrometer jar
perceptible tube standing upright, to place a hydrometer in
siphon hose end
device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube
teaspoons
2 for crushing campden tablets easily before dissolving
corking device
if you decide to use wine bottles, without it, you won't get those corks inserted properly
vinometer
for roughly determining the alcohol content in finished dry wine
thermometer
one to check the temperature in the fermentation area, another to check the must temperature: to put the fermentation lock onto the bottle neck
funnel
to fit a wine bottle, you need it with almost every event
bucket
to serve as a primary fermentor, to crush fruit in, or a safety precaution when fermenting
siphoning hose
about 2m long, 0.8-1 cm diameter
stirring spoon or stick
to dissolve sugar and other ingredients, also for pressing the cap
acid test kit
to check the acidity
bottle brush
a large one that can clean your carboys as well as wine bottles
kettle
to boil water or must for disinfection
primary fermentation vessel
sealable container for pulp fermentation like a big bucket, necessary for making red wine
sieve or mesh bag
to separate pulp from must, you could also use a pair of panty-hose
hydrometer
to measure S.G., to determine amount of sugar accurately
hydrometer jar
perceptible tube standing upright, to place a hydrometer in
siphon hose end
device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube
teaspoons
2 for crushing campden tablets easily before dissolving
corking device
if you decide to use wine bottles, without it, you won't get those corks inserted properly
vinometer
for roughly determining the alcohol content in finished dry wine
thermometer
one to check the temperature in the fermentation area, another to check the must temperature: to fit a wine bottle, you need it with almost every event
bucket
to serve as a primary fermentor, to crush fruit in, or a safety precaution when fermenting
siphoning hose
about 2m long, 0.8-1 cm diameter
stirring spoon or stick
to dissolve sugar and other ingredients, also for pressing the cap
acid test kit
to check the acidity
bottle brush
a large one that can clean your carboys as well as wine bottles
kettle
to boil water or must for disinfection
primary fermentation vessel
sealable container for pulp fermentation like a big bucket, necessary for making red wine
sieve or mesh bag
to separate pulp from must, you could also use a pair of panty-hose
hydrometer
to measure S.G., to determine amount of sugar accurately
hydrometer jar
perceptible tube standing upright, to place a hydrometer in
siphon hose end
device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube
teaspoons
2 for crushing campden tablets easily before dissolving
corking device
if you decide to use wine bottles, without it, you won't get those corks inserted properly
vinometer
for roughly determining the alcohol content in finished dry wine
thermometer
one to check the temperature in the fermentation area, another to check the must temperature: to serve as a primary fermentor, to crush fruit in, or a safety precaution when fermenting
siphoning hose
about 2m long, 0.8-1 cm diameter
stirring spoon or stick
to dissolve sugar and other ingredients, also for pressing the cap
acid test kit
to check the acidity
bottle brush
a large one that can clean your carboys as well as wine bottles
kettle
to boil water or must for disinfection
primary fermentation vessel
sealable container for pulp fermentation like a big bucket, necessary for making red wine
sieve or mesh bag
to separate pulp from must, you could also use a pair of panty-hose
hydrometer
to measure S.G., to determine amount of sugar accurately
hydrometer jar
perceptible tube standing upright, to place a hydrometer in
siphon hose end
device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube
teaspoons
2 for crushing campden tablets easily before dissolving
corking device
if you decide to use wine bottles, without it, you won't get those corks inserted properly
vinometer
for roughly determining the alcohol content in finished dry wine
thermometer
one to check the temperature in the fermentation area, another to check the must temperature: about 2m long, 0.8-1 cm diameter
stirring spoon or stick
to dissolve sugar and other ingredients, also for pressing the cap
acid test kit
to check the acidity
bottle brush
a large one that can clean your carboys as well as wine bottles
kettle
to boil water or must for disinfection
primary fermentation vessel
sealable container for pulp fermentation like a big bucket, necessary for making red wine
sieve or mesh bag
to separate pulp from must, you could also use a pair of panty-hose
hydrometer
to measure S.G., to determine amount of sugar accurately
hydrometer jar
perceptible tube standing upright, to place a hydrometer in
siphon hose end
device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube
teaspoons
2 for crushing campden tablets easily before dissolving
corking device
if you decide to use wine bottles, without it, you won't get those corks inserted properly
vinometer
for roughly determining the alcohol content in finished dry wine
thermometer
one to check the temperature in the fermentation area, another to check the must temperature: to dissolve sugar and other ingredients, also for pressing the cap
acid test kit to check the acidity bottle brush a large one that can clean your carboys as well as wine bottles kettle to boil water or must for disinfection primary fermentation vessel sealable container for pulp fermentation like a big bucket, necessary for making red wine sieve or mesh bag to separate pulp from must, you could also use a pair of panty-hose hydrometer to measure S.G., to determine amount of sugar accurately hydrometer jar perceptible tube standing upright, to place a hydrometer in siphon hose end device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube teaspoons 2 for crushing campden tablets easily before dissolving corking device if you decide to use wine bottles, without it, you won't get those corks inserted properly vinometer for roughly determining the alcohol content in finished dry wine thermometer one to check the temperature in the fermentation area, another to check the must temperature: to check the acidity
bottle brush a large one that can clean your carboys as well as wine bottles kettle to boil water or must for disinfection primary fermentation vessel sealable container for pulp fermentation like a big bucket, necessary for making red wine sieve or mesh bag to separate pulp from must, you could also use a pair of panty-hose hydrometer to measure S.G., to determine amount of sugar accurately hydrometer jar perceptible tube standing upright, to place a hydrometer in siphon hose end device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube teaspoons 2 for crushing campden tablets easily before dissolving corking device if you decide to use wine bottles, without it, you won't get those corks inserted properly vinometer for roughly determining the alcohol content in finished dry wine thermometer one to check the temperature in the fermentation area, another to check the must temperature: a large one that can clean your carboys as well as wine bottles
kettle to boil water or must for disinfection primary fermentation vessel sealable container for pulp fermentation like a big bucket, necessary for making red wine sieve or mesh bag to separate pulp from must, you could also use a pair of panty-hose hydrometer to measure S.G., to determine amount of sugar accurately hydrometer jar perceptible tube standing upright, to place a hydrometer in siphon hose end device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube teaspoons 2 for crushing campden tablets easily before dissolving corking device if you decide to use wine bottles, without it, you won't get those corks inserted properly vinometer for roughly determining the alcohol content in finished dry wine thermometer one to check the temperature in the fermentation area, another to check the must temperature: to boil water or must for disinfection
primary fermentation vessel sealable container for pulp fermentation like a big bucket, necessary for making red wine sieve or mesh bag to separate pulp from must, you could also use a pair of panty-hose hydrometer to measure S.G., to determine amount of sugar accurately hydrometer jar perceptible tube standing upright, to place a hydrometer in siphon hose end device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube teaspoons 2 for crushing campden tablets easily before dissolving corking device if you decide to use wine bottles, without it, you won't get those corks inserted properly vinometer for roughly determining the alcohol content in finished dry wine thermometer one to check the temperature in the fermentation area, another to check the must temperature: sealable container for pulp fermentation like a big bucket, necessary for making red wine
sieve or mesh bag to separate pulp from must, you could also use a pair of panty-hose hydrometer to measure S.G., to determine amount of sugar accurately hydrometer jar perceptible tube standing upright, to place a hydrometer in siphon hose end device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube teaspoons 2 for crushing campden tablets easily before dissolving corking device if you decide to use wine bottles, without it, you won't get those corks inserted properly vinometer for roughly determining the alcohol content in finished dry wine thermometer one to check the temperature in the fermentation area, another to check the must temperature: to separate pulp from must, you could also use a pair of panty-hose
hydrometer to measure S.G., to determine amount of sugar accurately hydrometer jar perceptible tube standing upright, to place a hydrometer in siphon hose end device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube teaspoons 2 for crushing campden tablets easily before dissolving corking device if you decide to use wine bottles, without it, you won't get those corks inserted properly vinometer for roughly determining the alcohol content in finished dry wine thermometer one to check the temperature in the fermentation area, another to check the must temperature: to measure S.G., to determine amount of sugar accurately
hydrometer jar perceptible tube standing upright, to place a hydrometer in siphon hose end device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube teaspoons 2 for crushing campden tablets easily before dissolving corking device if you decide to use wine bottles, without it, you won't get those corks inserted properly vinometer for roughly determining the alcohol content in finished dry wine thermometer one to check the temperature in the fermentation area, another to check the must temperature: perceptible tube standing upright, to place a hydrometer in
siphon hose end device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube teaspoons 2 for crushing campden tablets easily before dissolving corking device if you decide to use wine bottles, without it, you won't get those corks inserted properly vinometer for roughly determining the alcohol content in finished dry wine thermometer one to check the temperature in the fermentation area, another to check the must temperature: device that redirects the flow, thus not sucking up the sediment, can be used instead of a j-tube
teaspoons 2 for crushing campden tablets easily before dissolving corking device if you decide to use wine bottles, without it, you won't get those corks inserted properly vinometer for roughly determining the alcohol content in finished dry wine thermometer one to check the temperature in the fermentation area, another to check the must temperature: 2 for crushing campden tablets easily before dissolving
corking device if you decide to use wine bottles, without it, you won't get those corks inserted properly vinometer for roughly determining the alcohol content in finished dry wine thermometer one to check the temperature in the fermentation area, another to check the must temperature: if you decide to use wine bottles, without it, you won't get those corks inserted properly
vinometer for roughly determining the alcohol content in finished dry wine thermometer one to check the temperature in the fermentation area, another to check the must temperature: for roughly determining the alcohol content in finished dry wine
thermometer one to check the temperature in the fermentation area, another to check the must temperature: one to check the temperature in the fermentation area, another to check the must temperature

Consumable winemaking equipment:

campden tablets
to sterilise equipment and must
labels
to identify your bottled wines, easy to make some yourself, see the Label making chapter for more info
bottles
for storage, wine bottles preferably. You could use other bottles, but make sure they are made out of glass
citric acid
for must acid addition and to use with campden tablets when sterilising to increase effect. You could use lemon juice too.
corks
if you decide to use wine bottles
fining agents
if your wine refuses to clear: to sterilise equipment and must
labels
to identify your bottled wines, easy to make some yourself, see the Label making chapter for more info
bottles
for storage, wine bottles preferably. You could use other bottles, but make sure they are made out of glass
citric acid
for must acid addition and to use with campden tablets when sterilising to increase effect. You could use lemon juice too.
corks
if you decide to use wine bottles
fining agents
if your wine refuses to clear: to identify your bottled wines, easy to make some yourself, see the Label making chapter for more info
bottles
for storage, wine bottles preferably. You could use other bottles, but make sure they are made out of glass
citric acid
for must acid addition and to use with campden tablets when sterilising to increase effect. You could use lemon juice too.
corks
if you decide to use wine bottles
fining agents
if your wine refuses to clear: for storage, wine bottles preferably. You could use other bottles, but make sure they are made out of glass
citric acid for must acid addition and to use with campden tablets when sterilising to increase effect. You could use lemon juice too. corks if you decide to use wine bottles fining agents if your wine refuses to clear: for must acid addition and to use with campden tablets when sterilising to increase effect. You could use lemon juice too.
corks if you decide to use wine bottles fining agents if your wine refuses to clear: if you decide to use wine bottles
fining agents if your wine refuses to clear: if your wine refuses to clear

Additives

Below I've made a list of some substances that could be added to the wine. Those that are usually added to each wine are printed bold.

citric acid or lemon juice
for acid addition if necessary
pecto-enzyme
to prevent cloudy wine due to a pectine haze
sulphite
or campden tablets, to avoid spoilage, see the Sulphite chapter on this page for more info.
yeast nutrient
food for the yeast
potassium sorbate
to keep sweet wines from refermenting, doesn't kill the yeast, only inhibits growth, only use on stable clear just sweetened wines just before bottling: for acid addition if necessary
pecto-enzyme
to prevent cloudy wine due to a pectine haze
sulphite
or campden tablets, to avoid spoilage, see the Sulphite chapter on this page for more info.
yeast nutrient
food for the yeast
potassium sorbate
to keep sweet wines from refermenting, doesn't kill the yeast, only inhibits growth, only use on stable clear just sweetened wines just before bottling: to prevent cloudy wine due to a pectine haze
sulphite
or campden tablets, to avoid spoilage, see the Sulphite chapter on this page for more info.
yeast nutrient
food for the yeast
potassium sorbate
to keep sweet wines from refermenting, doesn't kill the yeast, only inhibits growth, only use on stable clear just sweetened wines just before bottling: or campden tablets, to avoid spoilage, see the Sulphite chapter on this page for more info.
yeast nutrient
food for the yeast
potassium sorbate
to keep sweet wines from refermenting, doesn't kill the yeast, only inhibits growth, only use on stable clear just sweetened wines just before bottling: food for the yeast
potassium sorbate to keep sweet wines from refermenting, doesn't kill the yeast, only inhibits growth, only use on stable clear just sweetened wines just before bottling: to keep sweet wines from refermenting, doesn't kill the yeast, only inhibits growth, only use on stable clear just sweetened wines just before bottling

Sulphite

In winemaking, sulphite (SO₂) is widely being used as sterilisation agent in must, wine (almost in every commercial wine) and on equipment . It also prevents wine getting oxidized (especially when racking) because the oxygen reacts with the SO₂ instead of the wine. Further, it prevents malo-lactic fermentation, especially when the wine has been bottled.
It doesn't cause harm, unless used in large quantities. Winemakers try to keep sulphite levels low. A few people are allergic to sulphite. If you are, don't use SO₂ in your wine.
Sulphite is available in two types: powder and tablets (campden tablets). It usually comes as the salt (potassium metabisulphite, K₂S₂O₄). I use campden tablets of 0.5 grams a piece because there is no hassle weighing the fine powder on a very accurate weighing scale, especially when making small batches of wine. I use them for sterilising my must. For amounts see the table below.
For sterilising my equipment I use sulphite powder together with citric acid, as the powder is less expensive than tablets and the amount to use needn't be that accurately determined.
Less sulphite is needed in a more acid environment (must or sterilising solution) to be equally effective. That's why you might consider adding some citric acid to you sterilising solution to increase effectiveness and using less sulphite in a more acid wine.
I use 1 crushed and dissolved campden tablet per 10 litres of must (0.5 g sulphite) while mixing the ingredients. When racking, I use the same amount. The second time again 1 tablet and just before bottling the last time.
Summarising this:

An example of SO₂ use in wine
Step in winemaking	Number of campden tablets per 10 litres	Equivalent grams of sulphite per litre
Must preparation	1	0.05
First racking	1	0.05
Second racking	1	0.05
Bottling	1	0.05
TOTAL	4	0.20

I also sterilise my equipment by rinsing it in a sulphite solution just before use. In making 1 wine bottle full of sterilising solution I use about:

1 teaspoon sulphite powder (about 2 grammes)
1/2 teaspoon citric acid
0.75 litres water

There are other methods to fend off wine spoiling micro-organisms, like boiling (must and/or equipment)or rinsing with a chlorine solution (bleach). When using bleach, rinse equipment well after treatment with a lot of water. Use it only on equipment, NOT in must.

Winemaker's log

A winemaker's log is necessary for recalling events and evaluating the fermenting process. This way you can learn from your mistakes and successes, and eventually become a better winemaker.
Your winemaker's log could contain:

Type of wine
Ingredients/quantities
Dates of all events
Sugar additions
Hydrometer readings
Sugar-alcohol calculations
Racking dates
Acid contents/corrections
Alcohol content
Bottling date
Number of bottles
Results of opened bottles
Notes

It's better for it to contain excess information instead of too little so make a record of everything.
You can use a piece of paper, which you attach to the carboy. Also wordprocessors or spreadspeet programs can be used. Even specific winemaking record keeping programs have been developed for this purpose.
Below is a simple example of what a winemaker's record might look like.

Example

Apple wine 1
Date			Remarks
1	2	1998	Must prepared, 800 g sugar added to SG 1080, 1 campden tablet added, total 5.5 liters of must.
2	2	1998	Champagne yeast rehydrated and added
4	2	1998	Slow start of fermentation
5	2	1998	Vigourous fermentation now
1	3	1998	SG 1010, 100g sugar added, carboy topped off with the sugar/water mixture
13	3	1998	SG 1003, 100g sugar added
10	4	1998	No bubbles any more, SG=1000
13	4	1998	First racking, 1 campden tablet added
21	4	1998	Second racking, 1 campden tablet added
3	5	1998	SG 998, Bottled, 1 campden tablet added, SG=998, alcohol content=11%_vol