You may need Calcium Bicarbonate to bring acid content down, and corn or granular sugar to bring sweetness up in the juice.
Winemaking kits available for purchace: $86.95.
Procedure for Making Wine: 1. Sterilize all equipment using 2 tsp. Meta Bisulfite per gallon of water. Rinse Twice.
2. Bring juice up temperature. (Reds: 70-80 degrees F, Whites: 60-80 degrees F).
3. Fill carboy 3/4 full - Put rest in gallon container.
4. Adjust sugar and acids.
5. Prepare yeast by following instructions on packet. Add to carboy (save some for gallon jug).
6. Fill fermentation lock (airlock) 1/2 full with water, insert into No. 6 1/2 bored rubber stopper and place in carboy. (same with glass carboy with No. 6 bored stopper)
7. Ferment 1-2 weeks, for red juice "on the skins", for whites, up to 4 weeks "off the skins". (The airlock will bubble-bubble-bubble).
8. When a clear line of sediment forms and the airlock has slowed bubbling, almost to a stop, it is time to "Rack" your wine to leave the sediment behind.
9. Top off the carboy with wine from the gallon container.
10. Add 1.4 tsp. Meta-Bisulfate
11. Place airlock back on carboy. (Fill as needed)
12. Age wine until a clear line of sediment forms at bottom of carboy (1-2 months).
13. It is time to "Rack" your wine again and add 1/4 tsp. Meta-Bisulfate.
14. Cold Stabilize by cooling your wine to 25-30 degrees F for 2 weeks or more (You will see tartrate crystals form and sink to bottom of carboy)
15. "Rack" your wine leaving behind the tartrate crystals, Add Sorbate first if you intend to sweeten your wine.