This is an awesome wine which I've made a couple of times. It makes a nice, sweet white wine. The wait is totally worth it. The first time I ever used D47 yeast for white wine, I was put off by the odd smell the wine had once fermentation was complete, and even tried splash racking a few times. It wasn't a bad smell, just kind of odd. It still smelled like that for a while, and foolish me poured out the first batch instead of letting it age. I think it would have turned out well had I not been so concerned about the smell and let it age some more. The second batch I tried smelled the same, but I decided that must be normal and let it age. The first time I tasted this wine, it blew my mind with how good it tasted. I've made this for 12% alcohol but wouldn't hurt to make it a little less strong, like maybe 10 or 11%. This is for a 1 gallon batch, increase everything except yeast by 5 for a 5 gallon batch. Batch size: 1 gallon Alcohol content: 12% Ingredients: 1 gallon white Niagra grape juice (Welch's or other store bought. Concentrate will work fine), 1 1/2 cups sugar, 1 packet Lalvin D47 yeast (no substitutions), yeast nutrient, potassium sorbate, campden tablets Mix 1 1/2 cups sugar with the Niagra grape juice in primary fermentation vessel (or enough sugar to get a 1.090 starting gravity reading on a hydrometer). Once sugar has totally dissolved, add yeast nutrient. Once that has dissolved, add yeast by sprinkling on top or by making a starter. Let ferment out until nearly dry, rack off lees and let sit for two weeks to a month. Rack again, add 3/4 cup sugar to sweeten (more or less depending on desired sweetness, 3/4 cup gives excellent results), and add potassium sorbate & campden. Wine may have odd smell at this time, this is normal and will go away with time. Let age for at least 6 months, a year is preferable. Rack wine or filter, then bottle. Wine should be aged enough to drink immediately or can be stored.