OKay, here is the one I use.
Orange Juice wine
1100ml orange juice
1100gms granulated sugar
1tsp or 5gms tartaric acid (which I don't often have so don't use!)
1tsp or 5gms ammonium phosphate (ditto!)
2250ml (4 pints) boiled water
1 sachet yeast (or about 1tsp)
pectic enzyme (pectolase)
The pectolase is because of the fruit bits in the juice can make the wine a bit cloudy, but maybe if you use the super compound yeast which assists clearing you won't need the pectolase.
Take 900gms of the sugar and dissolve it togethe with the tartaric acid and ammonium phosphate (if used) in teh water in the demi john. Add the juice and yeast and allow fermentation to get underway.
about 10 days after fermentation starts, remove the airlock and top up with a syrup made up of 110gms of sugar in the appropriate amount of water. this method of adding extra sugar in syrup form part way through fermenting is always used when a higher alcohol content is required. Thus,more sugar menas more alcohol, but if all the sugar is added at the start, it sometimes proves too much for the yeat such that the fermentation either will not start, or alternatively, may come to a premature end.
Now let the fermentation work itself out and rack the wine in the usual way once the wine clears.
Sulphite the racked wine (5ml. of 10% solution) (I never done this as I don't know what it means. I think its suppose to prevent the wine fermenting again.!!!)Top up with a syrup made from the remaining sugar. If many yeast cells remain in the racked wine, it is possible that fermentation will start again despite the sulphite, and at least some of the added sugar will then be converted into alcohol to give an even stronger wine. Give wine another racking if still a bit hazy and leave til clear
Once clear, bottle, but recipe doesn't say how long to leave it until drinking. I just go by taste, it if tastes good, drink it!!!!