Yield: Two Gallons US
Beginning SG/PA: Not Provided

6 pounds red grapes, any variety
3 red apples, such as Cameo
3 pounds sugar
1 pkg wine yeast


  1. Peel about two pounds of the grapes.
  2. Add them with other grapes and apples into your bucket or other container.
  3. Mash fruit thoroughly.
  4. Dissolve the sugar into 1 gallon of water and add to fruit.
  5. Add water if necessary to bring must up to appropriate PA level (such as 10%).
  6. Add yeast and loosely cover container for 7 to 10 days.
  7. Let the foam cap be your guide. When it slows a bit it’s time to filter.
  8. Filter the must and allow to ferment for a minimum of 3 weeks, 4 to 5 is better.
  9. Rack the wine and allow it to age for 4 months minimum, watch for signs of fermenting to end.
  10. Stabilize and bottle when clear.