Follow the Basic recipe for One Gallon.

 6-7 Lb's Fresh Grapes ( Concord ,Fox, Frost, Muscadine, Niagara)

 6 Pts. Luke warm water

 2- Lb's Sugar (Check with hydrometer before adding all sugar)

 1/2 teaspoon Pectic Enzyme (for clearing)

  Acid Blend (for correcting acidity)

                        Adjust to .65 tartaric or approx. 1 teaspoon Acid Blend.

 1- teaspoon Yeast Nutrient ( yeast starter food)

 1- Crushed Campden tablet ( to kill any wild yeast and bacteria)

 1- Montrachet wine yeast

 Starting Gravity 1.080-1.085