Prepare the Grapes:  Destem the grapes by hand, removing the stems (important for red wines).  Press the grapes to extract the juice. For red wine, keep the skins in with the juice; for white wine, filter out the skins, leaving only the juice.

Rehydrate the Yeast: Dissolve the wine yeast packet in a small amount of water and allow it to rehydrate for 10 minutes.

Primary Fermentation: Pour the grape juice (with or without skins, depending on red or white) into the fermentation bucket.  Add the rehydrated yeast to the juice. Cover the bucket with a towel and let it ferment at room temperature for 7-10 days. This will be your primary fermentation period.

Racking the Wine: After 7-10 days, once the vigorous fermentation slows down, use a brewing siphon to transfer the wine into a narrow-neck carboy (secondary fermenter), leaving the sediment behind.  If you're making red wine, you can place the skins in a brewing bag to make it easier to remove them later.

Secondary Fermentation: Seal the carboy with an airlock and let the wine ferment for 4 weeks. Ensure it's stored in a room-temperature environment (68-72°F). During this time, the wine will continue to ferment slowly.

Taste and Adjust: After 4 weeks, taste the wine. If it's good, it can be bottled. If adjustments are needed (e.g., sweetness or acidity), you can add sugar, acid, or more yeast and rack it into a tertiary fermentation for another few weeks.

Bottling: Once you're satisfied with the flavor, use a brewing siphon to transfer the wine into wine bottles. Seal with corks.

Bottle Conditioning: Allow the wine to bottle condition for at least 2 weeks before drinking. For better results, let it age for 2 months or longer.