Fill a large pot with two quarts of water and bring to a boil.
Break or cut cobs into 2 inch sections and add cob pieces to boiling water and simmer for 30 minutes.
Strain, reserving liquid. Add liquid to fermentation vessel and add 4 pounds sugar, stirring until dissolved.
Add water to fill, then stir in pectic enzyme, acid blend, tannin powder, and yeast nutrient. Cool to room temperature.
Sprinkle about ½ of yeast packet on top of the mixture in the fermentation vessel.
Cap vessel with an airlock and let sit in a cool, dark place to ferment for 7-10 days, stirring daily.
After primary fermentation is over, rack wine to a clean vessel, leaving behind sediment.
Cap vessel with an airlock and let sit in a cool, dark place. Rack after 1 month and top up with water. Let sit an additional 2 months or until fermentation has ceased.
Bottle wine and age for at least 3 months.
