Place grapes into primary fermenter and cover with 10 pounds of sugar. Sprinkle the Bentonite on top and let sit tightly covered for 24 hours.
Stir until sugar is dissolved add 5 pounds of sugar and stir until sugar is dissolved. Add water and stir. Measure the specific gravity with a hydrometer. Add sugar until 1.090 is achieved.
Rehydrate the yeast and pitch into the must. Cover tightly and let ferment for 7 days. Remove the grapes with a strainer carefully not to disturb the lees (this is optional if you are having no trouble with the syphon clogging it should not be done). If the lees are disturbed wait 24 hours to rack.
Rack into secondary fermenter and let sit in a dark place for three weeks.
Rack into a secondary fermenter and let stand for three months. I find that with this yeast I can usually bottle without using the next step.
Rack into a secondary fermenter and let stand for three to five months.
Bottle