- 1). Clean your grapes and remove any leaves, stems or dirt. Make sure you've cleaned off any insects. Put your grapes in a strainer and run water over them to wash off any dust. Sort through the grapes and throw away any that are shriveled, dried-up or rotten.
- 2). Wash the winemaking equipment in boiling water. (Winemaking equipment is availabe for purchase at winemaking shops.) Crush your grapes in a bowl to gather their juice. Remove skin and pulp by hand wherever possible, and then pour the juice through the cheese cloth to get what you missed.
- 3). Pour the juice into a large pot and measure the temperature. Ideal temperature for winemaking is 70 to 90 degrees. Heat the juice slowly to reach that temperature. Add the juice from oranges at this time to further flavor your wine.
- 4). Oonce the juice has reached your ideal temperature, stir in one packet of yeast and two pounds of sugar. Put the pot in a safe place and allow it to sit for seven to 10 days to start the fermentation process. After this time, use the rubber hose to siphon the juice off the top of the wine mixture and into your jugs. Suck up only the juice and leave the sediment on the bottom of the pot. Be careful during this process, as the wine could still be warm. Top the jugs with the bungs and fermentation locks and put them in a safe place.
- 5). Allow the wine mixture to sit in the fermentation jugs for another seven to 10 days to finish the fermentation process. Maintain a temperature of 60 to 65 degrees during this time. When the wine mixture stops bubbling, fermentation is finished.
- 6). Bottle your wine by siphoning the wine from the jugs into bottles and corking them. Allow the wine to age for several months or to taste.