You will need:

2 – 12 oz. cans of frozen grape juice

3 1/2 cups of white granulated sugar

1/3 cake of yeast  

a large balloon and some strong string

one gallon jug

First of all thaw out the juice until slushy. Then add the sugar and mix thoroughly.     Pour the mixture, into the gallon jug.

Dissolve the yeast in a cup of   water. Don’t use too warm water not to kill the active ingredient in the yeast that causes fermentation.  Then add dissolved yeast into  the juice mixture in the gallon jug.    

Mix everything thoroughly. Now add just enough lukewarm water to fill the gallon jug up to about 2 inches below the neck. When this is done, place the balloon over the top of neck and secure tightly with string.  Note! This must be an air tight fit…

If you have followed all directions carefully, the balloon will soon start to expand with the gas, caused by the fermentation.  Store the mixture in a cool  place for  3 to 6 weeks.

Check the balloon every other day.  If the balloon expands too large, untie and allow the gas to escape and then retie, but be sure to retie tightly to make it air tight again.  When the balloon ceases to expand, the wine is done.

You shouldn’t bottle the wine before it is done. Working wine (fermenting) can explode a bottle from the gas pressure of fermentation.

Strain your wine with a cheese cloth or a tea towel and pour into a bottle, using a cork.  You can store bottles on their sides in a dark and cool place.