Red Wine

Use black grapes, prepare as above, but after crushing each berry leave the skins in the juice from 2–8 days according to the colour required. A couple of crushed Campden tablets per gallon of juice should be stirred in and the vessel very well covered. Stir the must twice a day since the skins float on the surface and tend to dry out. After straining and pressing, the pulp can again be soaked in some boiling water. When liquid is strained from the pulp and added to the juice, add 1 lb. sugar per gallon of liquid and the yeast, fit airlocks. When fermenting starts to slow add another ½ lb. per gallon dissolved in some of the wine. To preserve its colour it is best to have an opaque or coloured fermenting jar. Similarly, when bottling for storing, use coloured bottles. Rack as above and use after a year.