When it's hot, it takes about 20 days to a month for the grapes to ferment, and about 40 days to make wine during the season when the temperature isn't so high. After opening the bottle and fishing out the grape skins floating on top, you can drink the wine directly. Note that if you prefer a stronger wine, just delay the opening. After opening, don't forget to put the lid on the wine jar every time you ladle out the wine, so that the flavor of the wine doesn't evaporate.

Generally, fermentation takes 6-8 days at room temperature, and is complete when there are few bubbles and no sweetness in the wine. After the fermentation is completed, the wine is filtered into another container, and when the temperature is greater than 22 degrees Celsius, the second fermentation is carried out, mainly malolactic fermentation. 2-3 weeks later, the second fermentation is completed, and the wine is more clarified.