Sanitize all equipment: Ensure all bottles, fermenting containers, and utensils are thoroughly cleaned and sanitized to prevent contamination.

Prepare the grape juice: Pour the grape juice into a large fermenting container. Add sugar and stir until completely dissolved.

Add lemon juice: Squeeze the juice of one lemon into the mixture to balance the sweetness and add a hint of acidity.

Activate the yeast: Follow the instructions on the champagne yeast packet to activate it. Usually, this involves dissolving it in warm water for 10 minutes.

Combine and ferment: Add the activated yeast to the grape juice mixture. Stir gently, then cover with an airlock to allow gases to escape while preventing contaminants from entering.

Fermentation: Let the mixture ferment in a cool, dark place for about 14 days. Check periodically to ensure fermentation is progressing smoothly.

Bottle the wine: Once fermentation is complete, carefully siphon the wine into clean bottles, leaving sediment behind. Seal tightly.

Carbonation: For natural carbonation, add a small amount of sugar to each bottle before sealing. Store the bottles upright for 1-2 weeks to build bubbles.

Chill and serve: Refrigerate the bottles before serving to enhance the bubbly texture and flavor.