Sanitize every piece of equipment with a food-grade sterilizer or sanitizing solution before starting.

Rinse your grapes thoroughly, remove stems and leaves, and crush them by hand into the fermentation vessel, breaking the skins to release juice.

Use a hydrometer to measure the specific gravity or Brix of the crushed grapes to determine sugar content.

Add granulated sugar, acid blend, tannin powder, and yeast nutrient to the must and stir vigorously until fully dissolved.

Rehydrate wine yeast in warm (not hot) water according to package directions, let sit for 10 minutes, then pour into the must and stir gently to combine.

Cover the vessel with an airlock and ferment in a cool, dark location at 60–75°F (15–24°C) for 1 to 3 weeks during primary fermentation.

After fermentation slows and sediment settles (1 to 3 weeks), siphon the wine into a clean secondary vessel leaving lees behind, attach an airlock, and continue fermenting for 2 to 4 months.

When bubbles cease for several weeks, confirm dryness with a hydrometer, then dissolve potassium sorbate in a small amount of wine and stir gently to stabilize.

Siphon the finished wine into sanitized bottles leaving about 1/2 inch of headspace, cork or cap each bottle, and store upright in a cool, dark place for at least two weeks before opening.