There is little difference between white and red grape winemaking methods.

Brewing wine to 10 pounds of grapes as an example: first cleaned and de-stemmed, pinched, plus sugar (white granulated sugar 10-15%, mixed well and then added yeast (active dry yeast of the flour) 5 to 10 grams, sealed fermentation. The first 10 days exhaust 2 times a day, after that greater than 20 days for filtration, a month on the brewing, you can drink.

Note:

Pinch the grapes before fermenting the wine, but not break the seeds. Fermentation also produces more gas, so stir twice or three times a day to get the gas out and the volume will decrease.