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The Talon House
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2 - 12 oz. cans frozen grape juice

3 1/2 cups of white granulated sugar

1/3 cake of yeast (Fleishmann's is best)

a large Balloon and some strong string one Gallon Jug

First, set the grape juice out to thaw, until slushy. Next, mix

the sugar thoroughly in with the grape juice. Pour the sugar

and juice, into the gallon jug.

Dissolve the yeast in a cup of lukewarm* water and add to the

juice mixture in the gallon jug. (*If water is too warm, it will

kill the active ingredient in the yeast that causes

fermentation.) 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 (but

not cold) area, 60 to 75 degrees is ideal, for a period of from

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.

NOTICE - Do not bottle the wine before it is done. Working

wine (fermenting) can explode a bottle from the gas pressure of


Strain your wine with a cheese cloth or a tea towel and pour

into a bottle, using a snap-on type of cap or use a cork. Store

bottles on their sides in a cool, dark place. All that's left

now to do, is ENJOY YOURSELF.

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