Kit Winemaking A-B-C

First you obviously need to read the instructions that came with your kit wine. Some kits have instructions that are specific just to that kit. What I'll cover is just a generalization of procedures that most wine kits follow.

Clean your Equipment
Clean and sanitize all your equipment that you'll use with your wine kit. The primary fermenter, lid, spoon, hydrometer, thermometer, test jar and wine thief all need to be cleaned. Using Sani-Brite or TSP cleaners can be used, just make sure to rinse well. To sanitize you need to use something like metabisulfite. Just spray your equipment with it and let it dry or rinse with water. Cleaning and sanitizing often takes the most time.

Day One
On day one mix your grape juice concentrate with water and Bentonite and Oak chips, and pitch the yeast.
Some kits will not include Oak chips. The Bentonite is needed to help clarify the wine. cover your primary fermenter with a lid (not air tight).

Day 5-14
Allow your must to ferment until Specific Gravity is 1.020. At this point rack your wine over to a sanitized carboy. Insert a bung with airlock.

Day 14-21
Check wine for complete fermentation of SG 0.995 or less. When wine has completely fermented, rack off wine from sediment into a clean carboy. If you have only one carboy then rack wine into primary fermenter and then back to carboy. At this time I would also stir the wine to help remove the residual gases and add fining ingredients and potassium metabisulfite to stabilize.

Day 21-28
Allow wine to clear and age. At this time you can rack wine into sanitized bottles or let wine bulk age in carboy.