I’ll assume you’re going to do red (not rosé) — that’s the easiest for small-volume winemaking. I’ll also assume you’ll hand-destem, so you really don’t need a de-stemmer. Just get out as many stems as you can by hand. You’ll need a good food-grade fermenter like a small, food-grade trashcan or a bin that you can cover. For sure you’ll need a hydrometer so you can monitor the fermentation and a graduated cylinder to float the hydrometer in. Then you need to have the ability to strain/press the skins from the juice. Try renting a small fruit press from your local fermentation supply store or borrow one from a buddy. In a pinch, you can use a colander and cheesecloth or a big dishtowel to drain and squeeze. You might laugh, but I’ve been doing some bucket fermentations this past harvest and have found a special kind of bag really helps me — it’s one of those reusable mesh sacks that some folks use in the supermarket to get their fresh produce. Mine is a small-grade white mesh that’s somewhat
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