+1 on Papper's instructions.
I might just clarify a bit.
1) keep it in the bucket you have it in after you add the yeast until the bubbles in the airlock die down significantly. (1 week is a solid time frame)
2) rack (transfer liquid with tubing) into a carboy (make sure you sanitize everything!). Leave all the nasty yeasty goop at the bottom. Keep it in that carboy with an airlock on it for another week or so.
3) Rack into yet another carboy (or temporarily back into bucket while you clean that carboy, and then rerack into said carboy). Add the fining agents and stabilizing agents (should come with the pack) then degas (ie. stir the heck out of it until you can put some in a wine snifter, shake it with your clean hand over top of the glass, and not hear a 'poof' when you lift your hand).
4) let it sit till it's clear and there is absolutely no fermentation activity (small bubbles in wine, bubbles on top of wine).
5) bottle: rack into bucket, leaving agents at bottom of carboy. use bottling wand and racking tubing to bottle into clean wine bottles. cork said wine bottles.
6) wait. In my experience, the inexpensive 20 day kits are about as good as they are going to get in a month or so. the more expensive kits can take a few months to a year to settle out--but dang are they good then!
Read through this forum. search any terms/processes in the search engine at the top of the page. You will learn much. Welcome to HBT.
