It's really very easy!
- First, if you are using a liquid yeast, you should activate the yeast 24 hours before you plan to make the wine.
- Next, make sure that all of your equipment is clean and sanitized.
- Then, you carefully pour the juice into your primary fermenter, and top it off to 6 gallons with water.
- Next, pour your yeast in, and stir the mixture with a sanitized spoon. Place the cover securely onto the bucket and fit a sanitized airlock into the hole.
- Then place your fermenter in a room temperature (68-85 ºF) environment. You should begin to see bubbles coming up through the airlock within 24-48 hours.
- Once the primary fermentation is complete (1 bubble a minute out of the airlock), it's time to transfer the wine to a carboy or barrel. This is a good time to test the acidity, pH and SO2 levels and make any necessary adjustments. The wine sits in the carboy or barrel until it ferments to complete dryness. This step takes between six and nine months, and may need to be transferred off of the sediment again, into another carboy. A good rule of thumb is to do this once every one or two months over the next six to nine months.
- Now you're ready to bottle!