Preparation materials: 2500g of purple grapes, 300g of sugar, 0/0g of salt/kloc, and 0/0g of flour/kloc.

The first step is to pick out the damaged grapes.

Step 2: Put the grapes into a large pot, add water and proper amount of flour, and stir them in one direction by hand.

Step 3: Wash the dusty grapes and soak them in light salt water for 15 minutes to remove the residual pesticides on the surface.

The fourth step, then put the grapes in a cool and ventilated place to dry the surface moisture, and pick out the bad ones, otherwise the wine will go bad.

Step 5: Prepare sugar, a clean sealed glass bottle without oil and water, and a big empty basin.

Step six, pour the grapes into a pot, add sugar and mix well, crush them with a spoon or grab them directly by hand.

Step 7, put it into a glass jar and seal it with plastic wrap.

Step 8: Fermentation at room temperature of 25-30 degrees for about 1 month.

Step 9: ferment for more than a month, and all grape skins float on it.

Step 10: After that, filter the wine with clean sterilized gauze.

Eleventh, put the filtered wine back into the original jar and seal it for secondary fermentation.

Step 12: You can drink it when the time is up.