Strait from jack keller website which came recommended by multiple people on this forum
•1/2 bushel very ripe Mustang Grapes
•12-15 lbs. granulated sugar
•4 gallons water
•6 crushed Campden tablets
•3 tblsp yeast nutrient
•Red Star Montrachet or Lalvin 71B-1122 wine yeast
Destem and wash the grapes. While wearing rubber gloves, crush the grapes in a barrel, crock or polyethyline primary. Add water, 2 lbs sugar to start, nutrient, and crushed Campden tablets, stirring well to dissolve sugar. Cover and let stand 24 hours. Add yeast. Stir every morning for 5 to 6 days, or until all solids rise to top to form a floating "cap" of skins and seeds. Remove all solids and strain juice through a cloth sack. Add remaining sugar (10 lbs if using Montrachet yeast, 13 lbs if using Lalvin 71B) and stir well to dissolve. Pour (better yet, siphon) juice into glass secondary (do not top up) and fit airlock. When fermentation stops, rack, top up, and refit airlock. Rack again in two months and again two months later. Bottle without sweetening. The Lalvin 71B yeast will yield a higher alcohol content. May taste right away but will "mature" in 1-2 years. [Adapted from Poteet Country Winery recipe by Alvin Sueltenfuss, Boerne, Texas]