steps

1. 1.

   Boil enough water to fill your primary fermenter to 1 gallon and pour it over all ingredients except for the grape concentrate, pectic enzyme, and yeast. Stir well to dissolve the sugar.

2. 2.

   Cover the mixture with a clean cloth and let it cool to lukewarm.

3. 3.

   Once cool, add the red grape concentrate and pectic enzyme, then recover the primary fermenter.

4. 4.

   After 12 hours, add the Bordeaux wine yeast and cover again.

5. 5.

   Stir the mixture twice daily for 7 days to encourage thorough blending.

6. 6.

   Strain the wine through a nylon straining bag, gently pressing to extract the liquid.

7. 7.

   Let it sit for an additional 12 hours before siphoning off the sediment into a secondary fermenter and installing an airlock.

8. 8.

   Rack the wine, topping up as necessary, and replace the airlock after 30 and 60 days.

9. 9.

   Age the wine under airlock for another 4-6 months.

10. 10.

    Stabilize the wine and let it rest for 10 days.

11. 11.

    Rack again, sweeten to your taste, and bottle the wine.

12. 12.

    Allow the wine to mature for 9-12 months before savoring its exquisite flavors.