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Method
Invert the sugar by bringing [s]2[/s] 1.5 L water to the boil in a large pan and adding the sugar
and malic acid. Boil for 15 minutes, stirring well. Turn off the heat, and add water to cool.
Pour into a clean fermenter. Add grape concentrate, orange juice and nutrient. Make up to
[s]25 L[/s] 5 gallons with water. Stir well. Allow to cool to 25 – 30 degrees C. Reactivate the dried yeast by
pouring into 50mL of filtered tap water which has been boiled and cooled to 30 degrees C.
Stir well. After 15 minutes add the yeast suspension to the fermenter. Put a fermentation trap
in place. Insulate the fermenter by wrapping it with a towel, or, in cold weather, a sleepingbag.
Partial aeration — by gently blowing air through the ferment for a minute or so — once
daily for the first three days and at the end of fermentation, when the SG is about 0.990 and
the bubbles are becoming infrequent — is beneficial. Allow the wine to rest in a cool place.
Fine if necessary, and rack off the yeast when clear.

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