"This is for 6 gallons of wine
12 cans of frozen 100% grape juice concentrate
8 pounds of sugar
2 tsps of yeast nutrent
1 tsp of tartaric,or citric acid
1 pack of 1118 yeast
Thaw out all the juice,and mix your sugar and acid,with some boiling water,and stir it till it clears.Put some cold water in your fermenter,
and add the juice.Then add the disolved sugar,and stir it up.Add the
yeast nutrent,and stir some more.Put more water in to bring it up to
the 6 gallon mark,and stir.Check the temp,and if its 90f,or lower,add
the yeast.Wait for 15 mins,and stir it up,one more time,then put an
airlock on it,and let it ferment until it quits.This may take 2 or 3 weeks.
When it stops,rack it off the lees,and give it another week to clear.
Once it clears,rack it in the still,and pot still it real slow.Throw out the
first 200mls,and keep the rest.
Collect down to 20%
Put it on some oak for a week or too,and when its done,
cut it to 50%,and add 2 cans of frozen grape concentrate.
It makes a pretty fair brandy,and its easy.
wineo"