2. Put it in a container and crush it.

3. Sprinkle white sugar on it (the ratio of grapes to sugar is10: 3). Finally, seal the grapes (note: leave a third of the space for it to generate gas).

4. After 24 hours of grape fermentation, open the lid and stir with clean chopsticks.

There are a lot of bubbles at this time, so you don't have to worry that this is grape fermentation. Stir it like this for a week, and stir it every day, so that it won't grow mildew on it. The second is to make the grapes floating on it fully ferment.

6. This is a grape that has been fermented for a week, and the fermentation has turned to a flat period.

7. Prepare another container and wipe it clean without moisture.

8. Filter out the grape skins with gauze and leave the juice peeled.

9. Pour it into a container, seal it and ferment for another week.

10. Make the prepared multilayer gauze into a small bag, and then filter the wine.

1 1. If you want to make it clearer, like real dry red, you should prepare egg whites.

12. Foam it and put it in the wine.

13. Then put the wine into a container and continue to ferment for two weeks before drinking.