Article: Both of these can be found online or in many specialty stores/supermarkets. You can experiment with different types of wine yeast to find the flavor you love -- many wine-makers use Champagne yeast, others use specific wine yeasts like Côte de Blanc. Stir everything in well. Be sure to follow the instructions on the back of the specific yeast for activation. Some yeasts may need to be mixed with warm water before they can be added. Stirring keeps the yeast moving, accessing other sugars and promoting airflow. Each day you should notice bubbles and a yeasty, alcoholic smell growing as the days go by. By the seventh day, this activity will likely slow down, meaning you're ready to move on to the next step. Transfer the mixture to your glass carboys for storage. If you don't have a siphon, you can pour your mixture over a new, clean cheesecloth or fine mesh strainer. If you do use a cloth, keep the pulp in the towel, then run 1/2 a gallon of water through the pulp to get the last bits of juice, sugar, and yeast. Siphoning off the liquid, removing sediment and pulp, is known in wine-making as "racking." Close off the carboy and set the bottle aside in a dark, room-temperature place. Check every single day -- fermentation is complete when there are no more small bubbles rising their way to the surface. Note that fermentation can cause the liquid level to rise, causing an overflow. Place a towel or bucket under your bottles to prevent a mess. This last stage usually takes only 1-2 weeks and is over when the wine clears up in color and flavor. When siphoning, take care not to get any of the sediment (small, natural particles in the wine) from the bottom, keeping the hose an inch or so above the bottom to avoid sucking it up. It is okay to waste a little wine at the bottom to avoid adding sediments, though it is impossible to miss them all. Once your wine has cleared in its second carboy, you're ready to start drinking! If this is your first bottle, or you simply want to adjust the flavor, you can add some sweeteners now, usually honey. Note, however, that adding sweeteners may change the appearance of the wine unless a stabilizer, like Potassium Sorbate or a filtration system, is used as well. It is not a big deal, but worth noting for burgeoning professionals.

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After two days sitting, add a packet of wine yeast and 1 tsp of yeast nutrient. Re-cover the mash with a towel and let the yeasted mixture sit for a week, stirring 3-4 times a day. Siphon the liquid into your carboy, removing as much sediment and pulp as possible. Cap the carboy with an airlock and wait until fermentation is complete. Rack the wine one more time, moving to a clean carboy and sealing with an airlock. Taste the wine, adding a bit of honey to sweeten it if need be.