The proportion of sugar in wine is 15-20% of the total weight of grapes, and 0. 15 kg to 0.2 kg of sugar can be added to one kg of grapes.

The steps of homemade wine:

Buy grapes, the riper the better, but don't have rotten grapes. Raw grapes taste bad, sour and astringent, and have a strong vinasse flavor;

Don't use any detergent, and don't wipe it. Rinse repeatedly with clear water to remove floating soil and weeds.

Dry in a ventilated and cool place to avoid sun exposure;

Pick grapes and remove rotten ones;

Sugar, generally10-30%;

Crushing: crushing grape grains, squeezing out juice as much as possible, and uniformly mixing with white sugar;

When fermenting, be careful not to fill the container too full, preferably not to exceed 70% of the container. Cover it and be careful not to let dirty things or flying insects in to avoid pollution. Don't seal it too tightly, because gas will be produced during fermentation, and sealing it too tightly may cause explosion;

After observing that grape skins turn white, impurities such as grape skins and grape seeds can be filtered out with two layers of gauze. Generally, with the change of environment, this period of time varies from 7- 15 days;

The filtered grape juice is put into a container for secondary fermentation, which also changes with the change of environmental temperature, and generally takes 15-30 days.