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Also obtain several one-gallon glass jars for fermenting—those with "ear" handles are the most popular—and some rubber bungs and corks to fit. These jars can often be obtained cheaply from grocers, cafes, or hairdressers, for they are used for fruit squash and chemicals in bulk. On no account omit to buy or make as many fermentation traps (see separate chapter) as you are likely to need, for they are indeed the winemaker's best friend.

You will also find it useful to collect ^ -gallon bottles (Winchesters) and a supply of white wine bottles—NOT squash or sauce bottles, please!—and corks or stoppers to fit. It is a false economy to use old corks, which may infect your wine; always use new corks, and soak them in a sterilising solution before insertion. Alternatively, buy some of the new plastic stoppers which can be used over and over again, after sterilising by boiling water.

You will find a funnel, a really large polythene one, most useful, and it is worth obtaining some nylon sieves or material for straining purposes. Do not forget to obtain, too, a supply of Campden tablets (ordinary fruit-preserving tablets) which have many uses in winemaking, and a rubber or polyvinyl tube for siphoning the wine off the yeast deposit. A colander, scales, a wooden spoon, and measuring jugs you will already have in your kitchen.

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