1, the first thing is to buy grapes, that is, ordinary Kyoho grapes. You don't need to buy the whole bunch, but it's cheaper and more economical to buy the scattered ones, as long as they are not rotten (as long as 1 yuan 1 kg is bought in Xiao Yun);
2. Clean the grapes, soak them in pure water (if there is no pure water, you can also use ordinary tap water) for half an hour, then pick them up and drain the water on the surface;
3. Put the grapes in a clean container and mash them all, because the grapes are round, so it will run around when you mash them, which is more troublesome (if you have clean scissors, you can cut the grapes with scissors, which will be more convenient than mashing them), but you must mash them as much as possible, so that more wine will be produced. Then pour the white sugar into it, stir it evenly, and stir for a while as much as possible to let the sugar melt;
4. Then put the mashed grapes, including everything, sugar, grape skins, grape seeds, grape meat and juice, into a clean bottle. This bottle must be prepared in advance, and it must be thoroughly cleaned, and it is best to scald it with boiling water. The mouth of the bottle should not be too big for sealing (Xiao Yun uses plastic buckets filled with pure water, but of course Xiao Yun does a lot). The volume of the bottle should be slightly larger, and there should be a certain gap after the grapes are put in, so that the grapes can produce wine;
5. Seal the bottle mouth with plastic wrap, then seal it with a plastic bag, then tie it tightly and put it in a corner where the sun can't shine at home;
6. 12 days in summer, 15 days in Shanghai this season, and 20 days in winter. Don't bother her at ordinary times.
7. Well, it's time. Take out the bottle. Wow, you must be shocked. Why is it moldy? Hey hey, actually don't be afraid, it's grape fermentation. Pour all the water in the bottle into another clean bottle, and filter out the dregs this time.
8. Cover the poured wine and put it in the refrigerator. Don't touch her. Take it out carefully after two days, and be careful not to shake it as much as possible. At this time, you will see that the bottom of the bottle is darker in color, which is the second dregs. Slowly pour out the lighter part on it, which is the finished product!
You can drink it now, but don't drink too much. The alcohol content of this homemade wine is higher than that of the wine bought outside. Please try it. I think it's better not to make it yourself. The wine I bought is delicious. I have tasted Changbai Mountain wine and it is quite delicious. Not expensive either.