Homemade Red Wine

Secure 45-50 lbs. of the best quality Concord grapes you can get.
Gently crush grapes, enough to break the skins.
Place into a clean, open top container.
Add 15 lbs of sugar to 1-2 gallons of lukewarm water (100°F to 110°F). Stir until dissolved and add to the grapes.
Make sure to cover the container to keep out contaminants.
In 24 hours, add one and one half packs of wine yeast.
Stir the batch twice a day for 5-7 days, making sure to push the pulp down.
If the room temperature is hot (80°F to 90°F), siphon out the juice in 5-6 days. If the room temperature is cooler, you can wait 6-7 days.
Press the pulp as much as possible for more juice.
Put wine into a wooden barrel, taking care not fill up to top as room is needed for expansion while it is working.
Ferment juice for a few weeks, while gradually topping off. Keep loosely covered if in a wooden barrel.
Ferment for three more weeks with airlock left on at all times and then rack. Attach airlock again.
Rack again in another 3 weeks.
When it slows down or stops fermenting, cap tight.
When it stops fermenting completely, rack again, wait 7 days, then bottle.