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1
Add sugar or honey to boiling water to dissolve.
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2
Allow to cool to 105* F.
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3
Add yeast and yeast energizer, stir, then cover with cloth.
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4
While allowing the yeast time to wakeup (1 hour) sterilize the stopper and airlock.
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5
Open the quart bottle of juice or nectar and pour out 1 and 1/4 cup of it (this doesn't need to be saved.).
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6
Add the mixture to the juice/nectar, put the lid on and invert the bottle a couple of times to mix up the two.
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7
Insert your sterilized bottle stop and then insert your airlock into that.
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8
Add water to the airlock, enough to meet the watermark in both chambers.Place it in a warm area and let it sit until the airlock bubbles only every 3 minutes or so. (one to two weeks).
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9
Once the fermentation has slowed down considerably, pour (or 'rack' with a siphoning tube) to a bottle of the same size. This will separate your wine from the 'lees' (the dead yeast that accumulate in the bottom of the bottle).
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10
Remove 1 cup of the wine and taste test or dispose of. It's not needed at this point. If the fermentation went well it won't be sweet at all at this point.
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11
Add another cup of warm sugarwater (1/2 water & 1/2 sugar dissolved) to the bottle and reinsert the stopper and airlock (sterilized again if necessary).
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12
Let ferment until the airlock is bubbling once every five minutes.
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13
'Rack' again and at this point you can either drink the wine or let it age for another two months before enjoying.
