METHOD:

Grate rind from 2 grapefruit and exclude any bitter white pith. Peel fruit and separate segments.

1. Using nylon straining bag (fine mesh) squeeze juice into primary fermentor. Keeping pulp and grated rind in bag, tie top and place in primary. If using only juice, pour in primary and proceed.

 2. Add sugar, pour water (warm) over and stir in all other ingredients EXCEPT yeast. Cover primary.

3. After 24 hours, add yeast. Cover primary.

4. Stir daily, check S.G., and press pulp lightly to aid extraction.

5. when ferment reaches S.G. 1.040 (3-5 days), lightly strain juice from bag. Siphon wine off sediment into glass secondary. Attach airlock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

7. To aid clearing siphon again in 2 months and again if necessary before bottling.

Sweeten these wines at bottling as follows: Add 1/2 tsp. stabilizer, then add 1/4-1/2 lb. dissolved sugar per gallon.