Buy grapes. The more mature the better, but not rotten. Eating too many raw grapes tastes bad, sour and astringent, and has a strong smell of distiller's grains. Don't use any detergent or wipe it in Washington state. Rinse repeatedly with clear water to remove floating soil and weeds. Dry. Dry in a ventilated and cool place to avoid sun exposure. Pick grapes. Pick the grapes and remove the rotten ones. Add sugar. White sugar is fine, generally 10-30% is added and crushed. Crush the grapes, squeeze out the juice as much as possible, and mix well with sugar.

3. Fermentation. 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.

Step 4 observe. Day one, day four, day seven, filtering. 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. Drink it. After secondary fermentation, you can drink it. A slightly astringent, slightly distiller's grains, sweet and sour wine was born.