Let this all cool down until it reaches a temperature of 21°C (70°F).
Add the citric acid, yeast nutrient and pectic enzyme and stir it well.
Put the general purpose yeast in a bottle with 280 ml of tepid water.
Shake it well and add it to the bucket after 12 hours.
Keep the bucket in a warm place, stirring it daily for 7 days.
After 7 days strain it into a jar.
Top it up with water to the shoulder if necessary.
Fit an airlock and leave it in the warmth again until fermentation has ceased.
Rack into a clean jar when a sediment has formed, you can also sweeten it now if you want, refit the airlock and place the jar in a cool place to settle.
When the wine clears, rack it again and add a crushed Campden tablet.
Keep on racking the wine until fermentation is completely finished.