Four medical wide-mouth bottles (capacity10l), one old wine bottle spoon, one plastic funnel, one plastic siphon (length1.5m), one filter gauze or one nylon stockings.

2. Buy grapes for home brewing

The riper and fuller the grapes you buy, the better. Choose the ones without diseases, and the darker the skins, the better.

3. Wash and dry the grapes

When cleaning grapes, do not use any detergent or wipe them. Rinse them repeatedly with clear water to remove floating soil and weeds, and then dry them in a ventilated and cool place to avoid exposure to the sun.

4, grape crushing and bottling

The method of grape crushing is very simple, that is, pick the grapes from the stems, put three or five of them in your hands together, then put your hand into the jar and break the grape skins. Be careful that the bottle can't be full, and it will stop at two thirds. The ratio of grape to white sugar is10:1.If the ratio of rock sugar is10: 2, cover the bottle after bottling, but leave it at room temperature 18℃ and wait for the grapes to ferment naturally.

5. First fermentation of grapes

Generally speaking, bubbles can be observed in the bottle 24 hours after bottling, and then it is found that the juice in the grape precipitates, the grape skin floats and the foam gradually increases. At this time, stir with a spoon twice a day to press the exposed grape skin in, so that the grape skin can be fully soaked in grape juice.

6, grape residue, liquid separation

After 5~7 days, the fermentation gradually turned flat, the grape skin floated on it, the color changed from deep to light, and the residue of grape seeds and most grape meat sank to the bottom of the bottle. At this time, the middle wine is sucked out by siphon, and the residue is squeezed by gauze or nylon stockings to make the wine in the residue basically flow out. Finally, the wine is mixed together and put into a jar to continue fermentation.

7. Secondary fermentation of wine

Before the second fermentation, the liquor was very cloudy, so you don't have to mind. After about a week, the liquor was clarified and no bubbles were raised.

8, wine filtration clarification

After the second fermentation is completed, the wine in the bottle is filtered for the first time: firstly, the wine above is sucked out by siphon, and then the part containing residue and wine mud is filtered and put into the bottle for standing.

9. Wine storage and drinking

The filtered wine can be drunk. In order to improve the quality of the wine, it is best to put it into a small bottle for storage. Seal the lid and store it at14-17 degrees (Celsius) for as long as possible. It is effective to choose open porcelain containers when making wine.