Dissolve the yeast in ½ glass of lukewarm water and make it to a creamy solution.

Dissolve the sugar in the lukewarm water completely.  Add this to the juice and mix well.  Add the yeast solution and mix well again.  Transfer this to a glass jar (5 litres capacity) and close the lid tightly. You may add 2-3 cloves for taste and smell and little bit of raw wheat for better fermentation.

Fermentation will be visible from day two onwards and open the Jar lid with utmost care by releasing the gas slowly and mix the solution daily with a wooden rod for the next 7 days. You have to be very careful when you do this, especially the first few days, as the juice solution may come out since it is under fermentation.  Close the lid tight again.  Leave the Jar closed for the next 14 days.

After 21 days, open the lid and syphon the clear solution to glass bottles carefully without disturbing the residue in the glass jar.  This syphoning can be done twice to remove any residue from the wine.  Refrigerate the glass bottles for 72 hours min to kill out any fermentation process and yeast smell from the wine.  Even though this is ready for consumption, you may keep the same for at least a month for better taste and smell.  The longer you keep, the better is the wine.