_MG_8670
After the straining we added:
1 can of white grape juice concentrate
2.5 lbs of sugar (we mixed this into warm water to make a solution).
1/4 cup of orange juice concentrate.
Filled the bucket up with cold water until it reached 5 gallons.
After the brew cooled to under 100 degrees, I added the yeast, but the lib on the bucket, and added the fermentation lock!
In a few weeks, after the sediment has settled to the bottom, I'll move the wine to another fermentation container. Then it'll set for another 6 to 8 months before bottling; I may move it to to another container one more time and add some pectin before bottling if it has not cleared up.
After bottling, I'll let it sit for 3 to 4 months then give it a try. If it's good, I'll begin bringing it out. Or I'll let is sit longer; it only improves with age.