Step 1:Buy GrapesWhen shopping for grapes, you can pick some ripe grapes, it doesn't matter even if they are one scattered grape. These grapes are easy to ferment for one thing, and the price point is relatively low for another. Commonly, grapes, raisins and marmite are used to make wine. \x0d\● Step 2: Wash the grapes Since the skin of the grapes is likely to have pesticide residues, the cleaning of the grapes is quite important, and it is best to be able to wash them one by one, and then rinse them again and again with tap water while eliminating the rotten grapes. Some clean people, like to remove the skin of the grapes after the wine, which is not bad, but less some of the unique nutrition of the skin of the grapes. \x0d\● Step 3: Dry the grapes and put them in a container that can leak water, and when there is no water droplets on the surface of the grapes, they can be poured into the wine jar. \x0d\\●Step 4:Choose a containerThe wine jar can be a ceramic jar or a glass bottle, but do not advocate the use of plastic containers, because the plastic is likely to have a chemical reaction with the alcohol and produce some toxic substances that are harmful to human health. \x0d\\● Step 5: pinch the grapes into the container hands washed, directly pinch the grapes, the operation is to grab a handful of grapes to make a strong grip, and then put into the wine altar, and then put the sugar on the top of the grapes, the ratio of grapes and sugar is 10:3, that is, 10 pounds of grapes to put 3 pounds of sugar (do not like to eat the sweet friends, you can put 2 pounds of sugar, but you can not do without the sugar, because the sugar is an important element of the fermentation of the grapes). \x0d\● Step 6: Sealing and preservationSeal the wine altar, if it is a ceramic jar, you can go to the store where you buy yellow wine to order wine clay, add water and paste the seal. After sealing, the jar should be kept in a cool place, and you should not turn it over or open the lid. \x0d\● Step 7: UnsealingWhen it is hot, it takes about 20 days to a month for the grapes to ferment, and now in this season to make wine, it takes about 40 days to ferment. After unsealing, fish out the grape skins floating on top and you can drink the wine directly. Note that if you prefer a stronger wine, just delay the opening time. After unsealing, don't forget to close the lid of the wine jar after each scooping out of the wine, so that the flavor of the wine won't evaporate. \x0d\\\x0d\\ Method 2:\x0d\\\x0d\1. Crushing. After rinsing the ripe red grapes with clean water, remove the fruit stalks and green grains, moldy grains, broken grains, etc., and put them into sterilized containers (small tanks), and squeeze or mash them with your hands, but before operation, you must wash your hands, sticks, containers, etc., with potassium permanganate water for once, and then rinse them with clean water for once, and then go to the operation, in order to prevent contamination by stray bacteria, and at the same time, you should pay attention not to use tools and containers made of iron, copper, and other metals (or use a clean aluminum spoon in a cup sterilized) to mash the grapes. \x0d\\\\x0d\2. Fermentation. Fermentation is the production of alcohol and carbon dioxide from the sugar in the skin juice of the grapes by the action of yeast. The pre-fermentation process of red wine is a mixture of skin juice, and the yeast has been accessed into the juice at the time of crushing of the grapes, because of the presence of yeast in the white frost on the skin of the grapes, so that homemade wines can be made without adding yeast additionally to the fermentation process. The temperature of fermentation should preferably be 15~25℃ and should not exceed 35℃, but fermentation in small containers, where heat dissipation is easier, can generally reach no more than 32℃. When the leather juice is filled into the container, fermentation can usually begin after one day. Liquid surface is calm at the beginning, then there has been a weak carbon dioxide bubbles, said the yeast has begun to reproduce, after 2 ~ 3 days there is a large amount of carbon dioxide release, the dregs of the skin floating into a layer of cap, mouth taste juice, sweetness decreases, the wine flavor increases gradually. During fermentation, the floating grape skins should be pressed into the juice twice a day with sterilized chopsticks, which on the one hand prevents the grape skins from becoming moldy and acidic, and at the same time, the pigment on the skins can be immersed into the juice and CO2 is discharged, so that the yeast can get oxygen for a more vigorous fermentation. After the climax, the momentum of fermentation began to weaken, at this time you can add sugar, sugar is used to dissolve the original grape wine, and do not use water to melt the sugar and then add, and so the sugar is completely dissolved, and then continue to ferment in the container, and finally CO2 discharge to weak and close to calm, the alcohol flavor is very strong, the sugar is reduced to less than 1%, and the juice began to be clear, that is, the end of the fermentation, the press, the separation of the skin and juice. \x0d\\\\x0d\3. pressing. The method of pressing is to use a clean cloth bag or gauze, to squeeze or twist, the red wine liquid will flow out, known as Yuan wine. \x0d\\\\x0d\4. Add egg white to clarify. 30 ml of raw grape wine is added with about one egg white. The method is to beat the egg white into foam, mix it with a small amount of wine by stirring thoroughly, then add it to the wine, and then stir and leave it fully until the wine is clear and transparent, and discard the sediment. \x0d\\\\x0d\5. Adding sugar to wine. Most people's habit is to think that wine should be sweet, therefore, it is necessary to add sugar to wine blending, the amount of added sugar is about 12~14%, and the original wine should be stirred and dissolved when dissolving sugar. In this way, with a strong "rose" flavor, sweet and sour red wine made, but if stored in a container closed for 2 months, the flavor of the wine is more mellow.