Like Julie says, get an equipment starter kit, you will need a floating thermometer, a proper hydrometer for both the specific gravity and sugar content(there are combined ones that work for wine, beer and such), I would skip the pipette, however a wine thief is a must. You do not need a graduated cylinder however you can get Pyrex ones through most high schools or your local pharmacy. Be prepared to answer questions about what your doing with it.
As for sterilization: FIRST always mix your sterilant in a well ventilated area (outside is best) liquid Chlorine for pools(not laundry bleach) or sodium bi-sulfate and water solution. Be careful with either of these as they will cause chemical burns if not used properly, wear gloves and goggles and always mix chemical into water not the other way around! Once you have your solution you can temper it with more water as the reaction will be muted but at full strength you could get hurt. I use chlorine for pools and use about 125ml chemical per 4000ml water. At this strength it will kill anything, however it will also cause a light burn on your skin( it will go red like a burn and may cause your skin to lightly peel, wear gloves dish gloves are good.) if you get this in your eyes get to a hospital quickly as it will cause damage. And try not to breath the vapors, liquid chlorine vapors will cause you to be short of breath, if this happens remove yourself and then bend over from the waist and take deep breaths exhaling completely. AVOID USING AMMONIA AT ALL COSTS! its not worth your life. Any ammonia and chlorine will cause dangerous vapors that can kill you.
Storage of sterilant: you can use empty and well rinsed laundry bleach bottles, they are safe for chlorine and sodium bi-sulfate solutions (do not mix these together) Keep in a cool place and MAKE SURE TO RE LABEL THE BOTTLE! don't just write on the bottle make a proper label. The Chlorine solution stays stable for a year at a time, if you have training you can re stabilize it, but unless you know what your doing its best to make a new batch. Sodium bi-sulfate stays in solution for 3mo. and stable for years, just stir the solution back into suspension.
Warnings: BEFORE you make any of these spend some time learning about them. Anything that is used as a sterilant can kill you if not used properly. DO NOT USE TSP (tri-sodium-phosphates) they leave a residue behind that etches into glass, so gets into your wine and may cause you to get sick. When in doubt, ASK QUESTIONS. you may not get the answer you want but at least those here wont steer you wrong.