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

1 Gal. All natural Grape Juice (Red or White)
3 1/2 lbs. Cane Sugar
1 Gal. Water
1 Pkt. Wine Yeast (Any Variety, but Bakers yeast will work in a pinch)


  1. Boil water and sugar.
  2. When cool, mix in a food grade plastic bucket with juice and yeast.
  3. Cover with a trash bag secured with a rubber band to exclude air and contaminants.
  4. When the bubbles cease, siphon, or gently pour into another bucket, leaving gunk (lees) behind.
  5. In about a week, most solids will have settled out and your wine can be stabilized and bottled.