You can't make wine without crushing.

From the principle of winemaking, once the skin of ripe grapes is cracked, the juice in the grapes flows out and the natural yeast on the surface of the skin comes into contact with the fermentation of the wine begins, so the homebrew wine must be squeezed and cracked open the skin of the grapes so that the juice in the grapes can flow out.

Wine practice, preparation materials: grapes: 4 pounds, rock sugar: 1.5 pounds, glassware: 1, glass bottles: 4, gauze: 1.

1, the grapes washed, put in a basin to soak for an hour or two.

2, almost time to carry out the grapes, natural shedding of those who do not want, leaving the best and freshest, picked off the natural air drying.

3, can be spread out on a clean cloth, so it will dry faster.

4, prepare a large wide-mouth glassware, put on gloves, plastic bags can also. Crush the grapes one by one.

5, a layer of grapes a layer of icing sugar, so that the cycle.

6, leave some space, too full if the grapes in the fermentation process of gas can not be released, may burst.

7, plastic wrap sealing.

8. The lid does not need to be screwed on too tightly. Cool place to rest for about 20 days.

9, 20 days after the grape juice and pomace all poured into boiling water scalded basin (basin to cool).

10, wide mouth glassware covered with gauze, put the grape pomace on the gauze, and wait for it to slowly filter water.

11, the last filtered grape juice, in fact, the wine flavor has been very strong. It also needs to be left for ten days to filter again.

12, ten days and then filter again can be.