Place these bottles in the freezer along with the others. Note : If you want a dry wine, disregard these instructions. standard sugar syrup (2 parts sugar to 1 part boiling water) and 1/8 tsp. little ice will form in the bottles indicating they are ready.
Put the bottles in the freezer and chill the wine to about 26° F. If the sparkle is there, procede with the next step. When you think the wine is fully carbonated, test one bottle by chilling it and opening and tasting. 
Yeast deposited on the bottom will show that the sparkle is there. After 3 months all of the sugar should be converted to carbon dioxide and alcohol.
Once a month, pick up each bottle, turn it upside down and then return to upright position. Rack the wine into domestic champagne bottles and and cap with crown caps. For best results, re-hydrate the yeast in a little lukewarm water for 10 minutes prior to mixing into wine. To insure a good second fermentation, add 1/5 package of Champagne yeast per gallon and 1/8 tsp. of dextrose sugar (made into a syrup with boiling water) for each gallon of wine. Produce a table wine that is dry with an alcohol content of 10 - 11.5% that is clear and stable. METHOD III: This method is more difficult, but will produce a sweet, sparkling wine without sediment. Consider replacing the saccharin with Splenda. Unfortunately, some wines will develop a metallic or bitter taste from the saccharin, so experiment first. Proceed exactly as in Method I, but add 1 saccharin tablet before stoppering each bottle. 
Chill the wine before serving and handle carefully. The above method will produce a dry, sparkling wine with about 45 lbs. Stand the bottles UPRIGHT for 6 - 12 months before serving.Immediately bottle in champagne bottles with plastic stoppers, making sure they are properly wired down.For best results, re-hydrate one package champagne yeast in a 1/2 cup lukewarm water for 10 minutes, then mix this into the wine at the same time as you mix in the bottling sugar.
DO NOT add more sugar than the recommended dosage.
After the wine is stable and clear, probably about 2 - 3 months old, rack it (DO NOT use a stabilizer) and add 1.5 oz. Best results are obtained if the alcohol is about 10.5 %. Produce a regular table wine, making sure the alcohol content DOES NOT EXCEED 11.5 %. METHOD I: This produces a dry sparkling wine with the sediment remaining in the bottom of the bottles. Figuring Out Yields From Brewing Ingredientsīefore you begin, we recommend you not try sparkling wines until you have made several sucessful batches of still wines. #Sparkling wine homebrew 1 gal how to
How To Brew A Typical First Batch of Beer. General Procedure For Fresh Wine Grapes. Defalco's Peach (or Apricot) Wine Recipe.
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