Most wine hardware kits have the basics for what you need and quality is not
a major issue as most of the stuff is standard. If you are buying it at a
local shop and you have already decided you are going to get serious you may
talk him into changing the cheaper hand corker for a good floor corker. If
you continue, you will eventually do this anyway. I would also suggest a
second carboy. Get one 5 and one 6 gal size. It is handy to rack from a
bigger to a smaller. While you are at it you might get some 1/2 gal sizes.
You can probably find some 1 gal sizes that are free. The larger variety of
carboy sizes you have, the less you will have to water your wine when
topping up. And get some extra airlocks and bungs to fit. You will still
be way under $200 in equipment. Probably down around $125-150.

For the wine kit, I would suggest you get the medium to high quality kits.
These are $70-80 for good quality or $90-110 for highest quality. If you
start with a good quality kit and follow instructions it will turn out good.
Some of the whites are very drinkable at 2 months which is nice for a
beginner. Reds should be aged longer. I have not had great luck with kit
reds and make my red from scratch. But the white kits I have tried are
great. Some others may give you some good advise on reds.

Ray

"Jack" > wrote in message
om...
> I think I'm getting close to taking the plunge. I've seen many
> equipment kits on the internet. Any recommendations? I guess I'm
> just as interested in a quality supplier as I am a quality kit. I
> don't mind spending up to $200 to get started. Though from what I've
> seen, it doesn't look like it will cost that much. Seems like most
> folks like the glass carbouys so I'll probably go that route. I'm
> also interested in small, wood barrels. Of course, that can come
> later.
>
> Also, what is a good first-timer wine kit (red). I like cabs, merlots
> and such-- typically failry dry and not too sweet. I've seen the 28
> day kits, but am a little skeptical. It would be nice to get one or
> two batches in for practice that didn't take too long to complete. It
> would be a huge let down to make, ferment and bottle over the course
> of a year, only to discover my wine tastes like dog doo-doo. I would
> also like for each of these first batches to be small, ten bottles or
> less if that's possible. I don't want a glut of mediocre wine. I
> just want enough to wet my whistle (pun intended).