The raw juice (called "must") goes into the primary fermenter. If you are using fresh fruit, the pulp also goes in (it should be tied into a cheesecloth bag). You should leave enough room in the vat for the "must" to ferment without overflowing.
Crush 2-3 Campden tablets into a fine powder and add to the must.
Check the sugar content with the hydrometer. Just float it in the must and see what level it floats at on the printed scale. The scale that shows potential acohol level should measure about 12%.
If you don't have a 12% reading, add sugar gradually, stirring to dissolve completely. It is a good idea to dissolve the sugar ahead of time in warm water so that it blends better with the must and does not accumulate in the bottom of the vat.
Don't overdo the sugar. If you go much above the 12% level the sugar will kill the yeast and you will never get the fermentation started.
Check the acid level using the test kit. Follow the instructions on the box. If the acid level is below what the instructions say it should be for the type of wine you are making, add some acid blend and test again. If the acid level is too high you can reduce it with calcium carbonate.
If you are using imported juice that has been refrigerated, cover the fermenter and let it sit overnight in a warm place to get ready for fermentation. Otherwise, move on the to the next step.
