Steps:
1. Choose purple grape skins if possible.
2. Wash basin, be sure to scald it with boiling water. The center basin receives most of the tap water. Each pot of 10kg grapes sprinkled with 150g of coarse salt (coarse salt without iodine) melted, the grapes soaked for half an hour! Then rinse again with tap water.
3. Spread a layer of clean cardboard on the balcony and use the moisture control to dry the grapes. I dried them directly with a hair dryer.
4. After blow-drying (no water droplets left at the top and the surface is completely dry), pick out the grapes and crush them one by one with your hands (until they are really cramped). Crush them all and sprinkle with sugar and mix well. Once the sugar is completely melted, place in a glass jar and seal. Don't overfill the jar to leave room for fermentation! The ratio of white sugar is 10:2 or 12:2.
5, the bottle can not be filled too full, leaving a space for fermentation! It's best to stir once or twice in the first few days of fermentation.
6. This is the eighth day. There are still fermentation bubbles in the bottle. Keep fermenting!
7. On the tenth day of fermentation, strain off the pomace and taste the strength of the wine. Your face will turn red after drinking a small glass. If the altar is kept sealed, don't worry, it will continue to ferment. The longer the wine lasts, the mellower it gets!