Instructions: 1. Crush grapes to extract maximum juice from pulp

2. Place pulp in nylon straining bag, tie off and place in primary.

3. Add enough water to adjust acid level to .65; if necessary, acid blend may be used when water level is appropriate but acid is not

4. Add enough sugar to reach S.G. of 1.095-1.100

5. Add nutrient, pectic enzyme, and campden tablets

6. Cover primary and let stand 24 hours

7. Pitch yeast, and continue good winemaking procedures.

I realize that this is a pretty basic recipe, but the wine turns out rather well. Any suggestions/comments are greatly appreciated.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.