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First, set the grape
juice out to thaw, until slushy. Next, mix
the sugar thoroughly
in with the grape juice. Pour the sugar
and juice, into the
gallon jug.
Dissolve the yeast
in a cup of lukewarm water and add to the
juice mixture in the
gallon jug. Mix everything thoroughly.
Now add just enough
lukewarm water to fill the gallon jug
up to about 2 inches
below the neck. When this is done, place
the balloon over the
top of neck and secure tightly with string.
Note! This must be
an air tight fit... If you have followed all
directions carefully,
the balloon will soon start to expand with
the gas, caused by
the fermentation. Store the mixture in a cool
(but not cold) area,
60 to 75 degrees is ideal, for a period of
from 3 to 6 weeks.
Check the balloon
every other day. If the balloon expands too
large, untie and allow
the gas to escape and then retie, but be
sure to retie tightly
to make it air tight again. When the
balloon ceases to
expand, the wine is done.
NOTICE - Do not bottle
the wine before it is done. Working
wine (fermenting)
can explode a bottle from the gas pressure of
fermentation.
Strain your wine
with a cheese cloth or a tea towel and pour
into a bottle, using
a snap-on type of cap or use a cork. Store
bottles on their sides
in a cool, dark place. All that's left
now to do, is ENJOY
YOURSELF.
