If not fermenting in the store bought juice container, pour one gallon of white grape juice into your personal 1 gallon container.
Use the sweetness calculator to determine how much sugar to add and juice to remove. We recommend a dry wine for this recipe, but it’s up to your taste!
Removing juice is necessary to give the wine enough room to breathe without bubbling over while fermenting.
Once calculated, mix in appropriate amount of sugar and remove appropriate amount of grape juice for headroom.
Add brewsy bag.
Apply the airlock and leave the container somewhere dark and warm (75-77°F is best) for 3 days.
Move to the fridge for 48 hours.
After 48 hours in the fridge, pour wine off the sediment that has gathered in the bottom of the bottle (best to pour into an extra empty bottle or large bowl, rinse out the original bottle, and then return wine to newly rinsed bottle).
Store your wine in the fridge to keep chilled and fresh.
