Prepare the wine making produce by cutting up larger fruit, busting skins on smaller fruit, chopping up fruits such as raisins, and bruising any produce like ginger root, etc. Also remove any large fruit pits.It is also important to understand that you can over-process the produce. Food processors, blenders and such should not be used for this purpose. Doing so will cause too much bitterness from the skin and seeds of the produce to be incorporated into the resulting wine.
Stir together all of the wine making ingredients called for, EXCEPT for the YEAST, into a primary fermenter. Collect any pulp in a fermentation bag and submerge the bag into the wine making mixture.Add water to top up the batch to 5 gallons. Then crush 5 Campden Tablets, and add them to the juice. Do not add the wine yeast at this point in the process. Adding the wine yeast at the same time you add the Campden Tablets will only result in destroying the yeast.
Cover the fermenter with a thin, clean towel and wait 24 hours. During this waiting period, the Campden Tablets are sterilizing the juice with a mild sulfur gas. After 24 hours the gas leaves the container, making it then safe to add the wine yeast.
Sprinkle the wine making yeast over the surface of the juice and then cover with a thin, clean towel. Allow this mixture (must) to ferment for 5 to 7 days.You should start to see some foaming activity within 24 hours of adding the yeast. Typically, 70% of the fermentation activity will occur during this 5 to 7 day period.
After 5 to 7 days, remove the pulp from the fermenter and discard. Siphon the wine into a secondary fermenter in a careful manner, so as to leave the sediment behind.You can easily remove the pulp by lifting out the fermentation bag. Wring out any excess juice from the bag. Siphon the wine off the sediment without stirring it up. Get as much liquid as you can, even if some of the sediment comes with it. If necessary, add water back to 5 gallons.
Attach a wine making air-lock and fill it approximately half-way with water. Allow the juice to ferment for an additional 4-6 week period or until it becomes completely clear.You may want to verify with your hydrometer that the fermentation has completed before continuing on to step 7. The hydrometer should read between 0.990 and 0.998 on the Specific Gravity scale. Be sure to give the wine plenty of time to clear up before bottling.
Once the wine has cleared completely, siphon it off of the sediment again. Stir in 5 crushed Campden Tables and then bottle.When siphoning off the sediment, unlike the first time you siphoned the wine, you want to leave all of the sediment behind, even if you lose a little wine.