Begin by creating the carboy, or container the wine will ferment in. This is a relatively simple process. First, take the bucket lid and poke a hole in its center about the size of the base of the air lock. Now insert the air lock, sealing it in with the non-toxic water tight glue or sealant. Allow this a few hours to dry.airlock

Now you are going to want to make sure everything, including yourself, is sanitary. The reason for this is because yeast is a bacteria. If it has to compete with other bacteria for nutrients or living space, it will not function as well and will ultimately ruin the wine.

Stirring the sugar Once everything is clean, heat water on the stove, and pour the bag of sugar in it. You want to stir this on heat until the sugar dissolves. This sugar is going to be added to the wine as extra fuel for the yeast, and more sweetness for the wine. The reason the sugar is dissolved in the hot water is because the heat transforms it to a form that is easier for the yeast to react with.

As this process is under way, you may begin pouring the grape juice into the sanitary bucket. Stir this around for a while as the juice de-gasses itself.Stirring the sugar

Once the sugar is dissolved, you may pour it in with the juice in the carboy (bucket). Make sure you do this before you put the yeast in as the initial heat from the water may kill the yeast if it has already been mixed in.

Once the temperature of the mixture cools, you may add the entire packet of yeast.

Now cap off the carboy and let it sit for about two to four weeks at room temperature. The yeast will eventually become dormant and stop both multiplying and producing alcohol. The longer you let it sit the more the yeast will dissolve and the more flavor will be preserved in your homemade wine. After you are comfortable witht the time that has passed, you may enjoy your first glass of your very own homemade wine!