It seems a little expensive to make wine with red grapes. However, when brewing wine, the operation is still the same as that of grapes: first, wash and dry the red grapes, cut or cut a big hole with scissors, spread a layer of red grapes from the bottom of the big-mouthed glass bottle, and then spread a layer of sugar, with a ratio of 2: 1. The red grapes are thicker and the sugar is thinner, then spread all the way to the bottle mouth, then wrap the bottle mouth with plastic wrap, cover it tightly and let it stand. Remember, you can't drip raw water during this operation, otherwise there will be white foam. Hold the bottle and bump it a few times every three or four days, so that the red raisins in the bottle can be turned up and down evenly. About a month, from the outside of the bottle, you can see that the flesh and skin of red raisins begin to float upwards, and the beautiful wine sinks at the bottom of the bottle. When you see more and more liquid, mostly red raisin skins floating on it, it's almost ready. Filter the red skin and seeds with gauze and throw them away. Note that the gauze wrapped with peels and seeds can't be mixed with the previously filtered gauze if you don't want to waste or squeeze out juice, which will make the whole wine turbid and must be placed separately. The juice filtered directly in front is wine, so you can start to enjoy it slowly.