Sanitize all equipment by soaking in a solution of 1 tablespoon potassium metabisulfite per gallon of water for 15 minutes, then rinse and air dry.

Pour 5 gallons of juice into a large sanitized pot or food-grade bucket and take a hydrometer reading to check starting specific gravity.

If SG is below 1.080, dissolve sugar in a small amount of warmed juice, stir back into the bulk juice, and adjust acidity with acid blend as needed.

Heat the juice to 170°F and maintain for 10 minutes to pasteurize, then cool to room temperature (approx. 2 to 4 hours).

Rehydrate wine yeast in warm water at 100°F for 15 minutes according to package directions.

Stir in dissolved yeast nutrient, add the rehydrated yeast to the cooled juice, and mix gently.

Transfer the must into a sanitized 5-gallon carboy using a funnel, leaving 2 inches of headspace, then fit the airlock.

Place the carboy in a dark location at 65–72°F and allow to ferment for 3 to 4 weeks until bubbling stops.

After fermentation ceases, let the wine settle for 3 to 5 days, then rack off the sediment into a clean carboy and add 1/8 teaspoon metabisulfite.

Age the wine in the carboy for 2 to 4 weeks, tasting periodically and racking again if needed for clarity.

One week before bottling, perform a final racking and add 1/2 teaspoon potassium sorbate if a sweeter wine is desired.

Bottle the wine into sanitized 750 ml bottles, leaving 1 inch of headspace, then cork or cap and store upright or on its side as appropriate.