• Large food grade-quality plastic or earthenware crock (primary fermenter)
  • 1 or more clean narrow-neck glass jugs (secondary fermenters)
  • Fermentation locks for each secondary fermenter
  • Plastic syphon tubing
  • 25 "fifth" (750 ml.) wine bottles and corks
  • Large plastic sheet or cover for primary fermenter
  • Sodium metabisulfite to sanitize equipment and bottles

  • 10 x 12 oz. cans frozen concord grape juice
  • 4 gallons of water
  • 18 cups of sugar (1.085-1.090 specific gravity)
  • 4 teaspoons acid blend
  • 2 1/2 teaspoons Super Ferment
  • 5 campden tablets (crushed)
  • 1 pkg. all purpose wine yeast
  1. Thaw frozen juice, shake well and put into primary fermenter. Add all the other ingredients EXCEPT the wine yeast and the campden tablets. Stir well. Cover with plastic sheet to keep out dust.
  2. Crush and dissolve the campden tablets in 1/2 cup warm water. Add to primary fermenter and stir well. Cover with plastic sheet and tie down. Stir 3 - 4 times during the next 24 hours.
  3. At the end of this period, sprinkle the yeast into a cup lukewarm water. Cover & allow to stand 15 - 20 minutes. After yeast activates, pour into must. Re-cover. Allow to ferment 5 - 7 days or until the foaming subsides.
  4. Syphon the wine into the sterilized 5 gallon jug. Be sure to fill the jug into the neck with the wine. Attach a fermentation lock and allow to ferment to completion. (1.000 S.G. or less).
  5. One week after fermentation has ceased, syphon the wine into another sterile glass jug. Allow the wine to stand in a cool, dark place 1-2 months until perfectly clear. After a minimum of three months the wine should be clear, and may be bottled. If you want a sweeter wine, you should stabilize the wine (2 1/2 tsp. potassium sorbate & 1/4 tsp. sulphite/or 2 campden tablets), allow to stand 48 hours, and then sweeten to taste with a simple sugar syrup (fructose is better!).
Note: Fermentation should be between 60° - 80°F.