Primary Fermentation

1. Add the yeast into the wine. After a few hours the wine will start "bubble"--slowly at first, and then vigorously. At this point primary fermentation is occurring --the yeast is "eating" the sugars in the juice, producing carbon dioxide and alcohol. The carbon dioxide gas is released from the must into the air.
   
   
2. Once the rigorous bubbling is underway, the wine can be moved to a cooler location (~60-65 degrees Fahrenheit). Ideally, primary fermentation should take place as slowly as possible (thus at a cooler temperature). Though, the temperature needs to be warm enough to maintain fermentation.
3. After 7-10 days, the vigorous bubbling will have stopped. Once this occurs, the primary fermentation will be completed. At this point, take another sugar measurement with the hydrometer. The specific gravity of the must should be below a 1.02. This means that the sugar has been converted (for the most part) into the wine.
4. At this point, rack the wine into one carboy. Assure that the carboy is full to the "neck", as you do not want any air in contact with the wine from this point forward. Place any extra must into a gallon jug--you will use the extra later. Place the wine in a cooler location (i.e. your cellar; about 55-60 degrees Fahrenheit). Assure that an airlock filled with sodium metabisulfite is placed in the carboy opening such that carbon dioxide gas can escape, and no "vinegar flies" can contaminate the wine.