Clean all utensils with Sodium Bisulfite, rinsing completely. (NOTE: This solution is corrosive to metals.)
Choose the style of wine you wish and pour two or three cans of concentrate into the primary fermenter. Using the empty cans, add three full cans of warm water, rinsing any remaining concentrate from the cans. Follow with three more cans of cool water. Dissolve the appropriate amount of corn sugar in three to six cans of water, and heat on the stove to dissolve the sugar. Pour that hot syrup onto the primary and follow with more cool water until you have a total of five gallons of 'must' in your primary.
Take a hydrometer reading. If it is not in the desired balling range for the style you've chosen, sugar should be added in a syrup form. For each degree of balling you are short, add 1 2/3 level cups of corn sugar. However, to prevent a large increase in the total volume, remove 1/2 gallon of must from the primary, and heat with the additional sugar to dissolve, then add that back to the primary. Check once again with the hydrometer. This should give you a volume of 5 1/2 gallons with an appropriate balling reading.
Using an acid test kit, add acid blend to the .65- .75 range. Or use an approximate amount as shown in the ingredient list above.
Crush and dissolve any Campden tablets in a small amount of water and add to the must along with the nutrient, pectic enzyme, and tannin. Cover the primary fermenter and let it stand twelve hours or overnight.
Prepare a yeast starter by adding 1/2 tsp. of corn sugar to 1/2 cup of 80o F water. Sprinkle the yeast over the top of this solution--it will dissolve and puff up in ten to fifteen minutes. Stir well and add it to the 'must' in primary fermenter, stir gently, and replace cover. Fermentation should begin in 24 to 48 hours. Stir with a clean spoon twice daily for five to six days, or when the balling reading reaches 4o to 6o, while maintaining a 65o to 72o F fermentation temp.
Syphon the must into a clean five gallon jug and attach an airlock filled half full with water. Store at 60o F to 70o F. Rack (syphon) to another jug in three to four weeks, leaving the sediment behind, and top up with additional wine or lightly sugared water to make up for any lost volume. Rack again in four weeks and top up. When clear and stable, bottle. If cloudiness persists after four months, use a clarifier, then wait at least two weeks before you bottle the wine.
If you wish to sweeten the wine, add Sorbistat K to prevent any renewed fermentation. Use a syrup made with two cups cane sugar to one cup water, and sweeten to taste. Wait at least one week before bottling.
