1 - Remember to sterilise all equipment before use.

2 - Put the grapes (no stalks as these are bitter) in the bucket and squish them, being careful not to crush the pips.

3 - Use a potato masher to squish them slightly to help release all of their lovely juice. If you don't have one, get in there with your hands or feet ;)

4 - Take a sample of the juice and test this with the hydrometer. This will tell you your potential alcohol that the grape juice will reach.

5 - As we want to get it to around 12%, you may need to add more sugar.

6 - Use the hydrometer reading and a simple calculation to determine how much sugar you need to add.

7 - To raise the ABV by 1%, you will need to add 17 grams of sugar per litre of juice. Now multiply this by the number of litres of juice you have. Remembering that in your bucket is juice and fruit pulp. If you started with 9kg of fruit, you'll have about 5 litres of juice left if you removed all the fruit pulp.

8 - Add the sugar and stir until thoroughly dissolved.

9 - Add 1 crushed Campden Tablet, this will kill off any natural yeasts.

10 - Put the lid on the bucket and leave for 24 hours.

11 - Using the muslin (or straining) bag, strain into another clean, sterilised bucket to remove most of the grapes, skins & pulp. Give the bag a good squeeze to get as much juice out as possible.

12 - Stir in the pectolase, yeast and yeast nutrient into the grape juice.

13 - Put the lid on loosely and put it somewhere warm (about 20°C) for 7 days

14 - After 7 days, siphon the liquid into a demi-john to the top of the shoulder. Fit a bung and airlock (1/4 filled with steriliser water) and put it back in your warm place (about 20°C) to allow for the fermentation to complete.

15 - Leave for 2 weeks.

16 - Take a sample of the wine and with your hydrometer, check the specific gravity. It should now be below 1.000 and ideally around 0.995. This means all the sugars have been eaten by the yeast.

17 - If it has not reached this level yet, put the airlock back in and put back in your warm cupboard for 1 more week. Then test again.

18 - Once the fermentation has completed and no more air bubbles are passing through the airlock, rack (siphon) the wine off the sediment into a clean, sterilised demi-john, being careful not to disturb the sediment a the bottom.

19 - Add the fermentation stopper to the wine (as per the instructions on the packet) and replace the airlock.

20 - Swirl the wine around in the demi-john.

21 - You will notice lots of bubbles and gas being released. This is trapped CO2. This needs to be removed to aid the clearing process.

22 - Swirl the wine around in the demi-john 3 more times, swirling for 30 seconds and then leaving to settle for 5 minutes.

23 - Put the demi-john somewhere cool and where it won’t be disturbed for 2 days (preferably below 18°C) to allow the Fermentation Stopper to kill any remaining yeast.

24 - After 2 days, add the Finings (as per the instructions on the packet), then put the demi-john somewhere cool and where it won’t be disturbed for 2 weeks (preferably below 18°C) to allow the wine to clear.

25 - Once clear, take the final hydrometer reading. This will tell you the proof of your finished wine.

26 - Bottle and cork.

27 - Ideally leave for 6 months for its full flavour potential to be reached.