Tools: fermentation container, wine storage container (glass is fine), a wooden mixing stick (be careful not to use metal), and a filter screen.

1: Prepare the grapes, wash and dry them, and do not remove the grape roots, which are needed for fermentation.

2. Pick the grapes (don't leave the rotten ones, pick the ripe ones) and crush them in a fermentation container by hand. The grape skins, grape seeds and roots are directly crushed and left in the container, and then white sugar is added. The ratio of 10 kilograms of grapes to 1 kilogram of sugar, the more sugar, the higher the degree.

3. Seal the grapes. If there is no bottle stopper, you can use plastic wrap and adhesive tape. Open the lid every morning and evening and stir it with a wooden stick. Store it in a cool and ventilated place. The temperature should not be too high. During this process, the grape juice gradually increases and the grape skin gradually floats.

4: After about 4 weeks, the fermentation is finished, no bubbles are generated, and the solid-liquid separation is obvious. The red wine is separated into a wine storage container with a filter screen, and the bottom turbid wine can be allowed to stand for 1-2 days to continue filtering.

5. Seal the wine storage container and store it in a cool and ventilated place. The freshly brewed red wine has a poor taste and can be left to drink for a while.

Note: The best drinking temperature of red wine is about18. If the room temperature is too high, it can be refrigerated for a period of time before drinking, and then drunk after sobering up.

The brewed red wine will not have a particularly pungent smell. If the smell is particularly pungent, it means that the brewing failed, and there may be a mistake in a certain link. Don't be discouraged, keep working hard, and I believe you will be successful in brewing!