This is the recipe
2 Litres of Apple Juice
1 Litre of White Grape Juice
1 tsp. Tartaric acid
1 tsp. Yeast Nutrient
1 sachet Gervin no.5 White Wine Yeast
Sterilise bucket using 1 Camden Tablet or sterilising solution. Rinse well
Boil water and from this pour 500 mls. Into a jug and add sugar. Stir to dissolve. Leave to cool until tepid.
Pour apple and grape juice into bucket and add the tepid syrup.
Top up with water up to 5 ltrs. (1 gallon) The water should have been boiled and left to cool until just warm. Take measurement with a hydrometer if you wish. (Should be between 0.80 and 0.90)
Add Pectolase, tartaric acid and yeast nutrient. Sprinkle yeast on the surface. (do not stir in)
Cover bucket with a cloth and tie down.
Leave in a warm place, away from light, until rapid fermentation has settled down, usually between 3-5 days.
Sterilise the demijohn, fermentation lock and bung.
Pour wine into the demijohn and fit the fermentation lock.
Leave in a stable temperature, around 20 degrees centigrade , until fermentation has ceased. (1-4 weeks)
Sterilise syphoning equipment and another demijohn, rinse well. Syphon wine into this. Cover the mouth of the demijohn, gently shake and release fizz, until fizzing practically stops.
Refit fermentation lock and allow wine to clear in demijohn for approx.. 3 months before bottling into sterilised bottles.
Take another reading hydrometer if wanted and work out alcohol content.