1 Wash the grapes and keep them for later use.
2. Soak the washed grapes in light salt water for one or two hours. This is to remove pesticides and other harmful substances from grapes.
3. Soak in salted grapes, rinse with water twice, and then dry.
4. Pour the grapes into the basin and crush them one by one by hand. Grape skins, grape seeds and pulp are all left in the basin.
5. Then, according to the proportion of 5 pounds of grapes, 1 pound of white sugar, stir evenly. When the white sugar is completely melted, put it in a clean bottle and the bottle mouth can be closed.
Be careful not to fill it up. Because grapes expand during fermentation and produce powerful gas. If the wine is too full, it will overflow.
7. After a month of fermentation, remove the grape residue with a clean filter and filter the juice into a clean bottle.
8. Finally, the whole wine is fermented and ready to drink, as shown in the figure.