The basic of the basics.   The truest of true home made wines.
My goal was to make about 12 gallons of finished wine.

I really didn't write this one down when I started.  I just went by the book, and watched all of my levels: acid, ph, specific gravity, brix, etc     This 12 gallon batch turned into two separate completely different tasting six gallon batches.

Wash and de-stem grapes, discarding any less than perfect ones. Divide grapes into two nylon mesh bags, tie securely, and vigorously crush grapes over primary, being sure to crush them all. Place bags of pulp in primary and add sugar already dissolved in water, nutrient, and crushed Campden tablet. Cover securely with clean cloth and set aside. After 12 hours add pectic enzyme and recover. After additional 12 hours check specific gravity. If not at least 1.095, add sugar and stir until dissolved, then add yeast. Stir daily, squeezing the nylon bags to aid in juice extraction, and check the S.G. When S.G. reaches 1.030 (5-6 days), lightly but steadily press juice from bags. Siphon wine off sediments into sterilized glass secondary and attach airlock. Check S.G. after 30 days. If 1.000 or lower, rack into clean secondary and reattach airlock. Rack again after 2 months and again after additional 2 months. Allow to clear, stabilize, sweeten (1-1/4 cup sugar syrup per gallon), and rack again into sterilized bottles. Allow to age two years in bottle before tasting. Improves further with additional aging.