Ingredients... 3 cans of frozen concentrate per gallon of wine you're making; Old Orchard Pomegranate Blueberry 100% juice
Add water to make your volume.
Check the specific gravity, add white table sugar to increase the gravity to what you want. (We add enough to bring our gravity up to 1.100 +/-)
Mix thoroughly and add one crushed campden tablet Per gallon and stir again... ie; 6 gallons = 6 crushed tablets.
Cover your open top fermenter (bucket) with a light towel for 24 hours.
After 24 hours you can add your yeast... we used Enoferm ICVD254. Just sprinkle it on dry, don't rehydrate it or try to make a starter as you don't need to.
Cover it again with a lite towel.
Check your gravity after 3 to 5 days you should see it dropping. Most people rack their wine into a secondary fermenter that they can put an airlock on once the gravity has dropped to 1.010 but we finish ours out in the primary with this recipe.
You don't really need much in the way of fining agents such as superkleer or anything like that because this wine is pretty dark. But with that said I use one packet of Isenglass for clearing any wine and sorbate / sodium metabusulphite to prevent any further yeast activity.
I'm sure I could have gone into more detail or missed something trivial but its the nuts and bolts of it anyway... hope you enjoy it. Ours turned out as good as any wine "kit" that we've bought and better than most.
