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Measures the acidity or alkalinity of the fermenting medium, as pH can affect fermentation efficiency and stability of the end product.

A weighted object placed on top of the fermenting food to keep it submerged in brine, preventing exposure to air that could lead to spoilage.

Used to monitor the temperature of the fermenting product, which is crucial for the yeast's health and activity levels.

Chemicals used to sterilize equipment and vessels before and after fermentation to prevent contamination and spoilage.

A stopper for the opening of a fermentation tank or barrel, often used with an airlock to seal the vessel while allowing gas to escape.

Additive providing essential nutrients to yeast, which supports healthy and vigorous fermentation, especially important when fermenting high-gravity beers or mead.

A loose-woven gauze-like cloth used to cover fermentation vessels, allowing air to flow while keeping out insects and debris.

A rigid tube used for siphoning fermented liquid from one vessel to another, typically used during the bottling process to avoid stirring up sediment.

A device that allows for the release of carbon dioxide during fermentation while preventing outside air from entering and contaminating the product.

A tool used to measure the specific gravity or density of liquids, which is indicative of fermentation progress and sugar content.

A tube used to transfer liquid from one container to another by suction, often used to bottle fermented beverages without disturbing sediment.