I buy 22 liter pails of grape juice. I open the pail and stir the juice, I put a small hole in the lid, I replace the lid and insert an air lock in the hole. I let the juice ferment at room temperature for 3 weeks. Next I place the pail in a cool place (50-60 F) for 6-8 months and then bottle and drink The difficult part is waiting until the wine is ready
Wine that is fortified usually has a note on the label indicating that it is fortified. Port, sherry maderia, etc are usually fortified. If it tastes sweet then it is likely fortified
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