Original recipe yields 32 servings
Although this recipe is a good one IT FAILS TO MENTION SOME VERY IMPORTANT FACTORS, which i find my be the reason to some of the reviews saying it taste horrible and such, the first thing the recipe fails to mention is that you have to poke holes into your ballon so that the carbondixocide being produced can excape yet keep air from getting in the second and most important is that the recipe ends on the note "then after 5 weeks or the ballon is not getting bigger anymore its ready to drink" WRONG!! well kinda.. it is ready to drink but with the exception it will be nasty like most reviews said.. see you need to ethier siphon the stuff out or filter it.. you dont want the dead yeast and suger on the bottom of the bottle that has settled or you will probly give it the bad review like others did.. all you want is the yeasts (aka alcohol) oh yeah alcohol is just yeast pee pee incase you didnt know hehe so enjoy ;) anyways do that and expect it to be GREAT!!!
I made this using white grape raspberry, white grape peach, and grape. The grape raspberry and grape peach are really good (and strong!) but the grape is by far the best. I used 6 cups of sugar and the result is a very sweet wine, which is what we like. I used yeast made especially for wine and I boiled my water and sugar to make sure all the sugar dissolved. After 5 weeks I poured through coffee filters and transferred wine to another container for a couple of weeks before bottling. This is the perfect wine to use to make Sangria.
There is a reason that wineries possess expensive, specialized equipment to produce their product: making good-tasting wine is a delicate process. Needless to say, this recipes covers the essentials of the process and produces a product that does indeed suggest wine. I must make one suggestion though, dissolve most of the sugar in boiled water. At the beginning of my experience with this recipe, most of the sugar fell to the bottom and did not react as well with the yeast as when I'd boiled it.