1, cut the grapes one by one, rinse them and soak them in light salt water for 20 minutes, then rinse them and dry them in the shade.

2. Take a clean basin, wash it by hand, crush the dried grapes one by one, and separate the pulp and peel.

3. Add sugar according to the ratio, and stir the sugar and grapes evenly with chopsticks.

4. Put all the mixed grapes with juice and meat into a clean glass bottle without water and oil, and store it at room temperature after about 7 minutes.

5, about 20 days, if there is no bubble in the bottle, it is all fermented.

6. Open the bottle cap and carefully remove the pulp peel floating on the upper layer with a colander, and then squeeze out the juice inside.

7. Carefully pour out the wine, filter and seal it in a glass bottle (it can also be used to prevent pulp sediment from floating at the bottom of the bottle.