Tools: fermentation container, wine storage container (glass is also acceptable), wooden stirring rod (be careful not to use metal), filter screen.
1: Prepare grapes, wash them and dry them. Don't remove the grape roots. Fermentation needs them.
2. Pick grapes (don't leave rotten ones, pick ripe ones) and mash them in the fermentation container by hand. Directly crush grape skins, grape seeds and roots and leave them in a container, then add sugar. The ratio of 10 kg grape to 1 kg sugar, the more sugar, the higher the degree.
3. seal the grapes. If there is no bottle stopper, you can use plastic wrap and adhesive tape. Open the lid every morning and evening and stir with a wooden stick. Store in a cool and ventilated place. The temperature should not be too high. In this process, the grape juice gradually increased and the grape skin gradually floated.
After 4: 4 weeks, the fermentation was finished, no bubbles were produced, and the solid-liquid separation was obvious. Red wine is separated into a wine storage container with a filter screen, and the wine with turbid bottom can be left standing for 1-2 days to continue filtering.
5. Seal the wine storage container and store it in a cool and ventilated place. The newly brewed red wine tastes bad, so you can put it for a while before drinking it.
Note: The best drinking temperature of red wine is about 18. If the room temperature is too high, you can refrigerate it for a while before drinking it, and then drink it after sobering up.
The brewed red wine will not have a particularly pungent smell. If the smell is particularly pungent, it means that the brewing failed, which may be a mistake in a certain link. Don't be discouraged, keep working hard, I believe you will succeed in brewing!