1. preparation tools: the tools for making wine at home are very simple. The tools I use are four medical jars with the capacity of 10 liter, more than ten old wine bottles and coca-cola bottle, a plastic or stainless steel rice spoon, a plastic funnel, a plastic siphon (1.5 meters long, which can be bought in the goldfish market), and a nylon stocking for filtering residues. 2. Purchasing raw materials: We are not a grape producing area here, but there is always a steady supply of grapes from other places in the wholesale market, among which "Kyoho" has the most varieties, and the current price is about one catty in 2 yuan. It is said that when it was first listed in autumn, the price was per kilogram 1 yuan. Buy ripe, full and disease-free grapes. The darker the skin, the better. 3. Wash grapes: If you buy grapes locally and know that the grapes have not been sprayed with pesticides before harvest, this process can be cancelled. For peace of mind, I still cleaned the grapes: now all the grapes are packed in plastic bags and put into plastic packaging boxes, each box is about 5 kilograms. After returning home, I poured the grapes in the plastic bag into the plastic box, took out the preservative, and then put the plastic box full of grapes into the pool (I use a bathtub at home) for soaking. I can shake the plastic box a few times while soaking. After two hours, I will put the water away and rinse them with clear water. Then put the plastic box in a ventilated place to control the moisture. 4. Crushing and bottling, first fermentation: The method of crushing is very simple, that is, picking grapes from the stems, putting three or five grapes together in your hands, and then putting your hand into the jar to break the skins of the grapes. Be careful that the bottle can't be full, and it will stop in two thirds. Alcohol in wine is produced by the sugar in it under the action of yeast. If you like something with a higher alcohol content, you can sprinkle white sugar or honey several times in the middle. I add sugar according to the ratio of 10 kg of grapes and 1 kg of white sugar, and the wine is about 10 degree, which is similar to the dry red sold in the market. After the grapes are bottled, cover the bottle (not tightly, as long as there is no dust) and put it in a warm place to wait for the grapes to ferment naturally. There are natural yeasts on the grape skin, so there is no need to consider the problem of fermented strains. Households in Northeast China have central heating, and the room temperature is around 18℃, which is very suitable for brewing. Generally speaking, bubbles can be observed in the bottle 24 hours after bottling, and then it is found that the juice in the grapes precipitates, the grape skins float and the bubbles gradually increase. At this time, stir with a spoon twice a day, and press the exposed grape skin in to make the grape skin fully soaked in the grape juice. 5. Residue-liquid separation and secondary fermentation: after 5-7 days, the fermentation gradually becomes gentle, the grape skin floats on it, and the color changes from deep to light, and the residues of grape seeds and most grape meat sink to the bottom of the bottle. At this time, the residue should be separated from the wine. The specific method is to suck out the wine in the middle with a siphon first, then put the dregs into the nylon stockings, squeeze it by hand from light to heavy, and then twist it like clothes, so that the wine in the dregs is basically clean. Finally, all the wines are mixed together and put into the jar to continue fermentation. The wine is very cloudy at this time, so don't mind. 6. Filter clarification: the second fermentation time is about one week, at this time, the liquor has been clarified and no bubbles have risen. At this time, the wine in the bottle can be filtered once: firstly, the wine on it is sucked out by siphon, and then the part containing residue and wine mud is filtered and put into the bottle for standing. If you want to make the wine feel crystal clear, you can use eggs. Please clarify further. The specific operation method is: knock an egg (10 liter of wine, one egg) into a small hole, pour the egg white into a large bowl (not necessarily all, the rest can be fried with an egg as dessert), and break the egg white with chopsticks. Don't be afraid to waste energy. Stir for at least ten minutes to make the bowl full of egg white foam. Then wash the egg white foam into the jar with wine, fully stir the wine in the jar with a spoon, and then let it stand for two weeks. Seven, storage and drinking: after the wine is settled and clarified, it is best to store it in a small bottle. It is ideal to use 1.5 liter old wine bottle, and it is not bad to use 2.25 liter plastic bottle for "Coke". The bottle should be full and the cap should be tightly closed. However, it should be kept in a place with relatively low temperature at home (it is said that the best storage temperature is 13℃). Whenever you want to drink, take out a bottle. I suggest you drink half a catty every night. The taste of the wine brewed by this method is similar to that of dry red on the market. If you entertain female guests, you can add some sugar or honey, which is enough to make women intoxicated with sweetness.