1.
 Sterilise all equipment thoroughly before you start, including your 4.5 litre (1 gallon) jar.
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2.
 Add the grape juice concentrate.
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3.
 Add about 3 litres of cold tap water to the jar.
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4.
 Dissolve the sugar in warm water for most kits (some kits include sugar).
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5.
 Add sugar solution to the concentrate (except kits with sugar included).
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6.
 Add water to top-up to 4.5 litres (1 gallon).
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7.
 Open the packet and add the yeast.
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8.
 Half fill the airlock with water and insert it into the bung to seal the jar.
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9.
 Keep in a warm place 21-24C (70-75F) or use a heating pad or belt.
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10.
 Take hydrometer readings at various stages to check on the remaining sugar level. DRY: 0.990 - 0.996 MEDIUM: 0.996 - 1.009 SWEET: 1.009 - 1.018
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11.
 At the end of fermentation add two crushed Campden tablets with potassium sorbate.
Refit the bung and airlock.
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12.
 The wine should be left in a cool place (15C / 60F) to clear. A few days later transfer from the sediment.
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13.
 Some wines will not clear on their own and may well need finings. Follow the instructions supplied with the finings.
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14.
 When clear you can pass the wine through a filter to achieve
professional brilliance and transfer into sterilised wine bottles.
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15.
 Fit the corks with a corking tool. To enhance appearance, fit labels and shrink caps.
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