Crush grapes. The goal here is the break the skin of every fruit to help the juice leach into the water, but not to damage the seeds. Place them in the primary fermentor. Add 12 cups water. Stir in all other ingredients EXCEPT yeast. Let sit for overnight.
Check the specific gravity. It should be between 1.090 and 1.100. Add yeast and mix in well. Cover primary fermentor. Stir daily for five to seven days, until frothing ceases.
Strain into secondary fermentor, squeezing out as much liquid as possible from the grapes, and attach airlock. Finish as for dry wine or sweet wine below.
For a dry wine, Rack in two weeks and return to secondary fermentor. Rack again in one month, and then every month until 6 months old. Bottle.
For a sweet wine, rack at two weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every four weeks until fermentation does not restart with the addition of sugar. Rack every month until clear. Bottle.
This wine will be ready to drink in 6 to 8 months. Use it all before it is 2 years old…