This recipe is great if you're ok with Carlos Rossi grade wine.
The first question I had when I saw the recipe was, "how sweet is it?" Because I prefer dry over sweet, I cut the sugar down to less than 2 cups. MISTAKE. It tasted alcoholic (great) but unpalatable (not so great). After fermentation, I added sugar to taste, and it's fine now.
My process was such: Sanitize all equipment with hot water and dish soap, rinsing thoroughly. I used a ballon, active dry yeast, and welches grape concentrate. I let the yest sit in warm water to dissolve, and put the sugar in warm water to make a syrup. I mixed all ingredients togetherm sealed it with a balloon, gave it a few holes to let the gasses escape, and after 5 days, the balloon deflated. I filtered it with a funnel and coffee filters once and now I have a Carlos Rassi tasting sweet wine, which is chilling in my fridge.
Like i said, this is ok if you like cheap, sweet wines that will get you drunk fast.
I'll make more and experiment with white grape. I want something that will be less sweet but still palatable.
19 users found this review helpful
Sep. 28, 2012