Debs, by day 5 (or 6 or 7 - it is not critical) you should have a lively fermenting mixture. The liquid should then be strained off to remove the solids (I use a nylon straining bag) and put into demijohns. At this point, I will only add sufficient water to bring the volume up to the curved side on the demijohn, as the fermentation can be quite vigourous and frothy, and spill over into the airlock. As this dies down, over the next couple of weeks, I add water in small amounts (cold boiled water from the kettle) to bring the level up to the neck of the demijohn, this representing one gallon.
Anywhere warm and convenient is suitable for making wine, the kitchen sounds fine.
My apologies for giving lax guidelines, I don't work to a method, I just sort of 'make' wine ... or rather it makes itself :)
PS. Dare you risk a taste ... I would like to know your opinion ...
