After 7 day's strain the liquid from the 1st 10 litre container to the second 10 litre container - ensuring no pulp get's into the liquid. Boild another 2 pints and add the remaining sugar and allow to disolve and cool. Once cooled, add the water mixture to the wine liquid and stir. Pour the liquid into a Demi John - using the funnel. Up to the shoulder - there may be some wine left over, save this to top up later if needed. Add the Airlock and cork and move to a warmish part of the house - around 22 degree's or so (usually and upstairs airing cupboard) - Leave the Wine to ferment until it stops bubbling - Can take a while, possible months.
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