Simplifed Directions for Wine Kits.

Prepare the must according to the directions that came with the kit.

Usually something on the order of

1) put 1 gal water in fermenter,

2) stir in the Bentonnite package contents,

3) add the juice concentrate,

4) prepare wood chip additives if the kit includes them, add them to the fermenter

5) top off to slightly less than 5 gals (even if the kit says it makes 6

gals!)

Stir thoroughly making a froth to help oxygenate the must. Yeast needs oxygen in the initial stages of fermentation. Take and record specific gravity reading, pitch your yeast, and cover fermenter with lid and airlock.

Now we depart from the directions.

Let the must stay in the fermenter 2 weeks. Longer if the airlock is still bubbling. Just leave it there until the bubbling stops -- usually 2 weeks with normal household temperatures -- longer if colder. You'll know it's done when the bubbling stops and doesn't restart.

Now prepare the other ingredients that came with kit,usually sorbate, potassium metabisulite and a fining agent such as isinglas, etc. Add them to your carboy, rack the wine from the fermenter to the carboy. Since you didn't top up the fermenter to the full 5 gals you'll need to top up the carboy to the neck at this time. Stir the contents of the carboy thoroughly.

Rack to another carboy every two weeks until the carboy bottom is clean of sediment. Before bottling adjust the wine with glycerin (1 oz per gal), and sugar or Splenda. I recommend Splenda. Start with 1/2 cup and add to taste. Now bottle and enjoy.