The ratio of sugar to grapes can be adjusted according to personal taste. Generally, the ratio of grapes to rock sugar is: 10 kg of grapes and 2 kg of rock sugar.
The production steps of home-brewed wine are as follows:
Cut the grapes together with the stems to avoid damaging the peel. Don't touch the grapes by hand.
Add some flour.
Pour clean water, add some salt and soak for 10 minutes to remove pesticides and other harmful substances on the surface of the peel.
Then wash with clean water 1-2 times, and drain the water.
Dry the surface moisture.
Pour the grapes into the basin and crush them one by one with your hands, leaving all the skins, seeds and pulp in the basin.
10 kg of grapes with 1.5 kg of sugar.
Pour the sugar into the basin.
Stir well to fully dissolve the sugar.
Grapes produce gas during fermentation, so grapes should occupy 2/3 of the height of the basin, leaving a certain space. In order not to let air in, it is best to seal the basin tightly with plastic wrap.
When the temperature is high in summer, it can be above 30 degrees for about 20 days. In the middle, you can open the plastic wrap and stir it to make the grapes floating on the surface sink and fully ferment.
After brewing for more than 20 days, open the plastic wrap.
Filter out the pulp with two layers of gauze.
Blanch the stored bottles with boiling water, pour in wine, and add a layer of plastic wrap to the bottle mouth to increase the tightness. After a period of time, the smell of wine will be stronger.