- auto-siphon and tubing
- second carboy or food grade bucket (carboy is easier so you can siphon straight from one to the other)
For part 4: Once fermentation stops and wine clears, rack*, add remaining pint of water (and more if needed) to fill to the top, and refit airlock.
*rack - this is a fancy term that means to siphon the liquid from one container to another, leaving any sediment (including pulp, raisins, dead yeast, etc.). This ensures that you will have a nice clear, pretty wine. Apparently it's also essential for not messing up the flavor, but again, no expert here. Most of the recipes I've looked at say to rack this wine every 2 months, then bottle after about 6 months. Once bottled, the wine should age about another 6 months before taste testing.