2. Wash the grapes and put them in a container, then crush all the grapes. Don't crush grape seeds.

3. Pour a proper amount of yeast powder and sugar into a container, stir evenly, and then let it stand for 12 hours for fermentation.

4. Press the grape skins into the wine with tools twice a day in the morning and evening, and stir them properly for a week, while ensuring that the temperature does not exceed 30 degrees Celsius.

5. After the wine is fermented until there are no obvious bubbles, put the gauze into the bowl, pour the wine and filter. The filtered wine is packed in a bottle, and the cap is not completely tightened.

6. Finally, store it in a dark and low temperature place for about 1 ~ 2 weeks. After the wine mud settles on the bottom of the bottle, pour out the supernatant and the wine will be fine.