●Step 1: Buy GrapesWhen shopping for grapes, you can pick some ripe grapes, and it doesn't matter if they're just a single loose grape. These grapes are easy to ferment for one thing, and the price point is relatively low for another. Commonly, grapes, raisins and marmite are used to make wine.

● Step 2: Wash the grapes Because the skin of the grapes is likely to have pesticide residues, the cleaning of the grapes is quite important, and it is best to be able to wash them one by one, and then rinse them again and again with tap water, while removing the rotten grapes. Some clean people, like to remove the skin of the grapes after brewing, which is not bad, but less some of the unique nutrition of the skin of the grapes.

●The third step: dry the grapes in a leaky container, and then pour the grapes into the wine jar when there is no water on the surface of the grapes.

●Step 4: Choose a containerThe wine jar can be a ceramic jar or a glass bottle, but do not advocate the use of plastic containers, because the plastic is likely to have a chemical reaction with the alcohol and produce some toxic substances, which are harmful to human health.

● Fifth step: pinch the grapes into the container hands after washing, directly pinch the grapes, the operation is to grab a handful of grapes to make a strong grip, and then put into the wine altar, and then put the sugar on the top of the grapes, the ratio of grapes and sugar is 10:3, that is, 10 pounds of grapes to put 3 pounds of sugar (do not like to eat sweet friends, you can put 2 pounds of sugar, but can not not be put without sugar, because the sugar is an important element of the fermentation of grapes).

●The sixth step: sealing and preserving the wine altar will be sealed, if it is a ceramic jar, you can go to the store where you buy the yellow wine to point out the wine clay, add water and paste the seal. After sealing, keep the jar in a cool place and don't turn it over or open the lid.

●Step 7: Open the seal When it's hot, it takes about 20 days to a month for the grapes to ferment, and about 40 days for the wine to ferment in this season. After unsealing, fish out the grape skins floating on top, and you can drink the wine directly. Note that if you prefer a stronger wine, just delay the opening time. 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.

Method 2:

1. Crushing. The ripe red grapes will be rinsed with water, remove the stalks and green grains, moldy grains, broken grains, etc., into the sterilized containers (small tank), squeezed or mashed by hand, but before operation shall be hands, sticks, containers, etc., first washed with potassium permanganate water, and then rinsed with water, and then go to the operation, in order to prevent contamination of miscellaneous fungi, and at the same time should pay attention to do not use iron, copper, and other metals of the tools and containers (or with a clean aluminum spoon in the cup sterilized) to mash the grapes.

2. Fermentation. Fermentation is the sugar in the grape skin juice by the action of yeast to produce alcohol and carbon dioxide, red wine before the fermentation process is the skin juice mixed together, yeast in the grape crushed has access to the juice, because of the white frost on the skin of the grapes there is yeast, so homemade wine in the fermentation of the wine can be added without additional yeast. The temperature of fermentation should preferably be 15~25℃ and should not exceed 35℃, but fermentation in small containers, where heat dissipation is easier, can generally reach no more than 32℃. When the leather juice is filled into the container, fermentation can usually begin after one day. Liquid surface is calm at the beginning, then there has been a weak carbon dioxide bubbles, said the yeast has begun to reproduce, after 2 ~ 3 days there is a large amount of carbon dioxide release, the dregs of the skin floating into a layer of cap, mouth taste juice, sweetness decreases, the wine flavor increases gradually. During fermentation, the floating grape skins should be pressed into the juice twice a day with sterilized chopsticks, which on the one hand prevents the grape skins from becoming moldy and acidic, and at the same time, the pigment on the skins can be immersed into the juice and CO2 is discharged, so that the yeast can get oxygen for a more vigorous fermentation. After the climax, the momentum of fermentation began to weaken, this time you can add sugar, sugar is to use the original grape wine to dissolve, and do not use water to dissolve sugar and then add, and so the sugar is completely dissolved, continue to ferment in the container, and finally CO2 release to weak and close to the calm, the alcohol flavor is very strong, the sugar is reduced to less than 1%, the juice began to clear, that is, the end of fermentation, the press, the separation of the skin and juice.

3. Pressing. The method of pressing is to use a clean cloth bag or gauze, for squeezing or twisting, red wine liquid that flowed out, known as yuan wine.

4. add egg white clarification. 30 ml of original grape wine about add an egg white. The method is to beat the egg white into foam, with a small amount of wine mixing fully, and then added to the wine, and then fully stirred and stood, until the wine is clear and transparent, the sediment will be discarded.

5. The addition of sugar to wine. Most people's habit is to think that wine should be sweet, therefore, the wine needs to be blended with sugar, the amount of sugar is about 12~14%, and the original wine should be stirred and dissolved when dissolving sugar. In this way, with a strong "rose" flavor, sweet and sour red wine is made, but if it is stored in a closed container for 2 months, the flavor of the wine will be more mellow.

Method 3:

1. Wash the grapes and wipe or dry them with cool water.

2, into a container that can be airtight, (preferably one that is not easy to break) do not fill and then airtight.

3, placed in the sun for about 1 month, (fermentation), open the closed container, be careful when opening, otherwise the fermentation gas will be a container lid open, (at this time, the juice in the grapes have come out) with a piece of clean gauze will be filtered out of the skin of the grapes, into the sugar, according to their own tastes to decide how much.

4, and finally in the filtered grape juice sealed and stored, 1 month after both.