Red wine

We started making wine in a Middle Eastern country where no alcohol was allowed. Most expats made wine or spirits and the authorities were relaxed about this unless you tried to sell it. The end result is not as good as a nice Aussie red, but has the desired effect.

Method

Mix all together in a very clean bin with tight-fitting lid. Keep everything you use to assemble, mix and store the wine very clean. I used to sterilise everything with with bleach or by boiling for 3 minutes.
The yeast works better if warmed in a pot on the stove with some of the juice and sugar before adding to the rest of the mixture.
Stir the mixture twice daily for 4 days and then leave untouched for 3-4weeks and until the yeast activity is over.
Bottle into sterilise bottles with a cap attachment - IKEA have them. You can get a clearer result by draining off the wine by using a bit of PVC tube (not touching the bottom (leave the yeasty residue at the bottom) - into another container, leave to settle and then leave fo a few days before bottling, and further as long as you can bear it to enjoy the drink.