Sanitize your equipment. This is important to prevent contamination and ensure that your wine is safe to drink. You can sanitize your equipment by washing it with hot, soapy water and then rinsing it with a solution of potassium metabisulfite.

Crush the grapes. You can crush the grapes by hand or with a food processor. If you're using a food processor, be sure to pulse the grapes gently to avoid breaking the seeds.

Add the grapes, sugar, and water to the primary fermenter. Stir until the sugar is dissolved.

Pitch the yeast. Sprinkle the yeast over the top of the must (the grape juice and sugar mixture) and do not stir.

Attach the airlock and bung to the fermenter. This will allow carbon dioxide to escape while keeping out oxygen.

Store the fermenter in a cool, dark place. The ideal fermentation temperature is between 65 and 70 degrees Fahrenheit.

Monitor the fermentation. The fermentation process will take several weeks. You can monitor the progress of the fermentation by checking the hydrometer reading. The wine is ready to rack when the hydrometer reading has stabilized for a week or two.

Rack the wine. Racking is the process of removing the wine from the sediment (dead yeast cells and grape skins) that has settled at the bottom of the fermenter. To rack the wine, siphon the wine into a clean carboy.

Add the potassium sorbate and potassium metabisulfite. These will help to stabilize the wine and prevent spoilage.

Age the wine. The longer you age the wine, the smoother and more complex it will become. You can age the wine in a carboy or in oak barrels.

Bottle the wine. Once the wine is aged to your liking, it's time to bottle it. Sanitize your bottles and corks, and then siphon the wine into the bottles. Cork the bottles and store them in a cool, dark place.