Lightly crush grapes in a primary fermenting container.
Dissolve sugar in water and add to crushed grapes(must).
Pour one pack of yeast into 2-3 oz of 104F - 109F water. Do not stir and let set for 15 minutes only! Then stir to suspend yeast and add to must.
Stir well and cover fermenter loosely.
Let ferment for 7 days, stirring twice daily.
After seven days remove pulp and siphon off liquid through a course strainer into a secondary fermenter.(5 gallon glass jug or one gallon glass containers etc.) Leave some breathing room in these bottles. Any extra liquid should be kept for topping off when racking.
Top with a rubber bung and airlock(pick up at a supply house) or use the '70's way and put a balloon on top, secured with a rubber band or good string.(Put one pin hole in balloon if using these method.)
Let ferment 3-4 weeks then rack (siphon off liquid leaving sediment behind) into clean secondary.
Repeat with airlock or balloon method for another 4 - 6 weeks or until fermentation has stopped.
Siphon off and bottle.
Age for one year.