Sanitize all equipment thoroughly
Gather ingredients: grapes (or grape juice), sugar (if needed), yeast, water (only if needed), optional nutrients (yeast nutrient), optional acid blend (if needed)
Crush grapes (or use juice) and separate stems if desired
Measure starting sugar (brix) and pH; adjust sugar and acidity if needed
Add yeast to wort/juice per yeast instructions
Transfer to a fermenter with an airlock and sanitize the lid/stopper
Keep fermentation at the recommended temperature for the yeast strain
Stir or punch down cap (if using whole grapes) 1–2 times daily during active fermentation
Monitor specific gravity or sugar drop to track fermentation progress
When fermentation slows/stops, rack off sediment into a clean sanitized carboy
Add campden/potassium metabisulfite if desired to control oxidation and microbes (optional but common)
Let wine clarify and mature on the lees for a period, then rack again as needed
Taste regularly; adjust sweetness with dissolved sugar only if fermentation is complete
Stabilize if needed (choose method: sulfite + filtration, or other stabilization approach)
Bottle using sanitized bottles and closures
Age bottles at a stable cool temperature; allow time for flavor development
Record batch details (dates, readings, adjustments)