1. Squeeze or press the juice of the grapes into a clean, sterlized demijohn (fermenting jar).

2.Fill upto 1/2 way of the demijohn and test with a hydrometer, reading should be around 1080, if not add sugar to this level in the hydrometer.

3. Top off the demijohn to 3/4, add the Yeast Nutrient and shake well

4. Add the contents of the yeast into demijohn

5. Add the bung and the water filled airlock, store the spare grape juice in a clean and sterlised contained in the fridge.

6. Leave in a warm place around 18-23c for around 4 Days, then add the rest of the Grape juice to about 1 inch from the top and continue fermenting.

7. After day ten use the hydrometer and check the gravity. If around 1005-1000(white) 1000 - 996(red) syphon the wine into another clean sterlized demijohn. If not leave for few days then check again.

8. Place into a cool place to clear, if a lot of sediment is produced syphon into a clean demijohn again. Continue until clear.

9. When clear move to bottles and cork up. Leave for a minimum of 6 months.

10. ENJOY DRINK!!!