1.

Sterilise all equipment thoroughly before you start, including your 4.5 litre (1 gallon) jar.

2.

Add the grape juice concentrate.

3.

Add about 3 litres of cold tap water to the jar.

4.

Dissolve the sugar in warm water for most kits (some kits include sugar).

5.

Add sugar solution to the concentrate (except kits with sugar included).

6.

Add water to top-up to
4.5 litres (1 gallon).

7.

Open the packet and add the yeast.

8.

Half fill the airlock with water and insert it into the bung to seal the jar.

9.

Keep in a warm place 21-24C (70-75F) or use a heating pad or belt.

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

11.

At the end of fermentation add two crushed Campden tablets with potassium sorbate.
Refit the bung and airlock.

12.

The wine should be left in a cool place (15C / 60F) to clear. A few days later transfer from the sediment.

13.

Some wines will not clear on their own and may well need finings.
Follow the instructions supplied with the finings.

14.

When clear you can pass  the wine through a filter to achieve professional brilliance and transfer into sterilised wine bottles.

15.

Fit the corks with a corking tool.
To enhance appearance, fit labels and shrink caps.