One Carton of Red Grape Juice(Or Orange/Mango or anything!)
One Carton of Apple Juice(Or something else...)
Tsp Pectolase (You can leave this out but the wine may be cloudy-Won't do you any harm though!)
Tsp Citric Acid ( Or the juice of a medium sized lemon)
Tsp Tannin--( Or a cup of cold tea- No milk or sugar)
1 Kg Sugar
Yeast and Nutrient( Baking yeast will work)
Melt the sugar in about two pints of boiling water and leave to cool to room temperature.
Throw everything into a sterilised bucket/pan or demijohn-If you're making it in a pan cover it with a clean tea towel .
Top it up to a gallon with cold water and leave to ferment, it will froth and bubble so you'll know it's working.
Leave it a couple of weeks in a warm place then syphon it off into a clean demijohn or something else and leave to clear
That's it... Bottle it up ...
It may ferment a bit in the bottle so be careful, it may be a bit cloudy---Here's how to stop that happening...
When you leave it to clear add a campden tablet and potassium sorbate and finings. You can buy finings from any home brew shop!
Then, leave it to clear takes about a week, with the campden tablet in it will keep for six months, without it you have to drink it fairly quickly but that's not usually a problem!
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