Sulfur dioxide should be added to the grapes as they are crushed. Juice acidity should be adjusted to 0.65 to 0.85 percent before fermentation is started. Attempts to make light, fruity white table wines will usually fail unless the fermentation temperature can be kept below 60 degrees. White juice should be settled over night. In the morning, the liquid is racked off the solids and the clarified juice is fermented.
Red wine is made by fermenting the juice, pulp, seeds and skins together.
Caps on red fermentations should be punched down at least twice a day. Four to seven days of fermentation time will be adequate for most red grape varieties. About 50 milligrams per liter of SO2 should be added when fermentation is complete. Wine is made stable by fining, racking and chilling. White and blush wines require both hot and cold stabilization treatments.