Preparing the Must.

You are now faced with load of mushy gunk which you are expected to transform into wine. The next thing to do is to turn the mush ("must" is the technical term) into something the yeast will be happy in.

First things first, add the sugar. This subject is expanded on elsewhere, but for the sake of brevity add a kilo for now.

Now add the yeast itself, and some yeast nutrient if you have some (which I strongly recommend you do). It is a good idea to start the yeast off in a glass to make sure it gets going.
Yeast is expanded upon in its own page.

That is all that's required, but there is still plenty of room for buggering about. Some examples of things you could do (but don't feel obliged) :

• Add tannin. This adds a certain astringency, but do NOT add too much.
• Add some pectic enzyme. This is only required for certain fruits (blackberries, most notably). It gets rid of haze induced by pectin.
  Pectic enzyme is also known as Pectolayse, and can be used in extraction.
• Add acid. Generally recommended you at least squirt in some lemon juice. Full details of why you would want to do this are on the acid page.

At this point give everything a good stir and give yourself a well deserved taste. It will be shockingly sweet.

Leave the bucket somewhere warmish (+20degC ideally) for a couple of days to let the fermentation take hold. When the initial vigour of the fermentation as subsided, strain the fizzy must into a demijohn. Top it up with water, insert an airlock and feel pleased.

Now comes the dull bit.