4 lbs plucots chopped no stones
2 lbs finely granulated sugar
1-1/2 tsp acid blend
1/2 tsp pectic enzyme
1/8 tsp grape tannin
1 tsp yeast nutrient
1/4 tsp potassium metabisulfate
3/4 gal water
1/4 tsp wine yeast
Mix first five ingredients and place in straining bag. Pour on water, mix and let set loosely covered over night. Next day pitch in the yeast. Stir daily for seven days. On the seventh day squeeze juice from fruit bag and discard contents. Seal primary bucket, affix airlock, let ferment one week. Rack wine to carboy, (optional add 2 TBSP bentonite solution if extremely murky) then affix airlock. Let set a week then rack again to a clean carboy – repeat this one week racking until wine is nice and clear.