Makes 30 bottles
Ready in 7 days
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Sterilise all equipment ( not included) ready for use.
Add the concentrate and sugar 3 -4 kg ( for how much sugar you need to add follow the instruction) and then top up the container to the 22.5 litre mark with warm water.
Start the fermentation by adding the yeast and yeast nutrient then fit a bung and airlock.
When the fermentation is finished add the sachets of stabiliser, finings and wine compound type and leave the wine to clear.