Home-brewed red wine tastes pure, is cheap, does not add any additives and preservatives, is clean and nontoxic, and is particularly safe to drink. \x0d\ 1. Be sure to buy grapes that are naturally ripe in the summer when a large number of grapes are on the market, and don't buy grapes planted in greenhouses that are out of season. Buy purple ripe grapes (taste them, very sweet grapes are usually ripe); Look at the pedicel of the fruit. If it is green and tastes sour, it may be "lycopene". It is best not to buy such grapes. \x0d\\x0d\ Second, cut the grapes one by one with scissors close to the fruit pedicles, so as to leave a little fruit pedicles, so as not to hurt the peel; Don't pull the grapes with your hands, you may hurt the peel if you pull them off; Put aside all the grapes with damaged skins and keep them for eating, and don't use them to make wine. \x0d\\x0d\ Third, rinse the cut grapes and soak them in light salt water for about ten minutes, in order to remove pesticides and other harmful substances from the skins of grapes (as mentioned earlier, grapes with damaged skins should not be used for brewing wine, because they are afraid that the salt water will soak into the pulp during soaking, which will affect the quality of wine). Then rinse it with clean water again, and then put it? Drain the water. \ x0d \ x0d \ IV. Pour the grapes into the basin, crush them one by one by hand, and leave all the skins, grape seeds and pulp in the basin, then stir them evenly according to the proportion of six kilograms of grapes to one kilogram of white sugar (you can put a little more if you like sweeter), and put them in a clean bottle after the white sugar is completely melted. Be careful, don't fill the bottle too full, leave a third of the space, because the grapes will expand during fermentation and produce a lot of gas. If the bottle is too full, the wine will overflow. In addition, in order to prevent the outside air from entering, it is best to wrap the bottle cap tightly with plastic bags. \ x0d \ x0d \ Fifth, the temperature is high in summer, and the wine will be brewed in 21 days; If the temperature is low (below 30 degrees), it can be brewed for a few more days. It should be noted that the longer the brewing time, the stronger the wine flavor; After the wine is brewed, the longer it is left, the stronger the wine will be. If you don't like too strong wine, even if the temperature is not high, you can open the bottle and filter the residue in 26 or 27 days at most. ? \ x0d \ x0d \ Sixth, after the wine is brewed, the grape seeds, grape skins and fermented pulp should be filtered out, which means filtering residues. Leaky ladle for slag filtering tools; Some people can also filter with gauze; Anyway, if there is anything in the house that can be used to get rid of the dregs, just get on the horse with the indigenous method, make the best use of it and leave the wine. It should be noted that the tools for residue filtering must be strictly disinfected, and do not bring bacteria into the wine.