- thaw the grape
juice until slushy.
- mix the sugar
thoroughly in with the grape juice. Pour the
sugar and juice, into the gallon jug.
- Dissolve the yeast
in a cup of lukewarm* water and add to the juice
mixture in the gallon jug. (*If water is too
warm, it will kill the active ingredient in the
yeast that causes fermentation.) Mix everything
thoroughly.
- add just enough
lukewarm water to fill the gallon jug up to about
2 inches below the neck.
- install airlock or
you may stretch a balloon over the neck and
secure tightly with string. Note! This must be an
air tight fit... If you have followed all
directions carefully, the balloon will soon start
to expand with the gas, caused by the
fermentation.
- Store the mixture
in a cool (but not cold) area, 60 to 75 degrees
is ideal, for a period of from 3 to 6 weeks.
Check the balloon every other day. If the balloon
expands too large, untie and allow the gas to
escape and then retie, but be sure to retie
tightly to make it air tight again. When the
balloon ceases to expand, the wine is done.
- Strain your wine
through a cheese cloth or a tea towel and pour
into a bottle, using a snap-on type of cap or use
a cork. Store bottles on their sides in a cool,
dark place. All that's left now is to ENJOY
YOURSELF.
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