1. Buy grapes.

When choosing grapes, try to choose some ripe grapes, even if they are scattered grapes, it doesn’t matter. Firstly, these grapes are easy to ferment, and secondly, the price is relatively low. Common grapes, grapes, horse milk, etc. can all be used to make wine.

2. Wash the grapes.

Since pesticides are likely to remain on the grape skins, cleaning the grapes is very important. It is best to clean them one by one, then rinse them repeatedly with tap water, and remove rotten grapes at the same time. Some people who love cleanliness like to peel the grapes and make wine. This is not a bad idea, but it lacks some of the unique nutrients of the grape skins.

Exclusive tip: When washing grapes, put some flour in a basin, and then start shaking it. After adding water to the flour, it becomes sticky, making it easy to take care of even the smallest places on the grapes that are difficult to clean! After shaking it for a while, you can see that the pelvic floor is a little dirty. Look at the little grapes again. They are absolutely clean!

3. Drying grapes.

Spread the grapes one by one in a leaky container until there are no water droplets on the surface of the grapes. If you are not afraid of trouble, find a clean soft cloth and wipe them one by one to ensure that the final wine will not have a sour taste.

4. Select the container.

Wine jars can be ceramic jars or glass bottles, but plastic containers are not recommended because plastics are likely to react chemically with alcohol and produce some toxic substances that are harmful to human health. After washing the container, be sure to dry it thoroughly! Otherwise your wine will also be sour.

5. Pinch the grapes and put them into the container.

After washing your hands, gently pinch the grape to open a small opening. In fact, there will be a small crack when the grape peels off the stem. All we have to do is to follow this opening and gently pinch it. Pinch it to allow the grapes to fully ferment. After crushing the grapes, spread a layer of grapes in the container and sprinkle a layer of sugar to fully soak the grapes. The ratio of grapes to sugar is 10:3, that is, for 10 pounds of grapes, add 3 pounds of sugar (for those who don’t like sweet food, you can add 2 pounds of sugar, but you must add sugar, because sugar is an important factor in grape fermentation). Secret: rock sugar tastes better than white sugar!

6. Store in a sealed container.

Seal the wine jar. If it is a ceramic jar, you can go to a shop where you buy rice wine and order some wine mud, add water and seal it. If it is a wine bottle for brewing medicinal wine, be sure to close the bottle cap tightly, and then cover the bottle cap tightly with plastic film. After sealing, the wine jar (bottle) needs to be stored in a cool place. Do not flip or open the lid at will. Don't be greedy and pile the grapes full before sealing. Be sure to leave about 20% of the space. Otherwise, when the fermentation expands, the fermentation spray will splash everywhere in the house.

7. Unsealing.

Grape fermentation takes about 20 days to a month when the weather is hot, and preferably about three months in winter. After unsealing, use two layers of gauze to filter the grape skins floating on top, and you can drink the wine directly. Note that if you like your wine to be stronger, just delay the unsealing time. After unsealing, don’t forget to close the lid of the wine jar each time you scoop out the wine to prevent the wine smell from evaporating.