Red grapes can be used to make wine.

The specific method of making wine from red grapes is as follows:

Crushing

After the ripe red grapes are washed with clear water, the fruit stalks, green grains, moldy grains and broken grains are removed, and they are put into a sterilized container (small jar) and crushed or mashed by hand. However, before operation, the hands, sticks and containers must be washed with potassium permanganate once, then washed with clear water once, and then.

fermentation

the sugar in grape skin juice is produced into alcohol and carbon dioxide by yeast. The pre-fermentation process of red wine is that the skin juice is mixed together, and the yeast has been inoculated into the juice when the grape is broken. Because there is yeast in the frost on the grape skin, it is unnecessary to add yeast to the homemade wine during fermentation. The fermentation temperature is preferably between 15℃ and 25℃, and should not exceed 35℃. However, when fermenting in a small container, the heat dissipation is relatively easy, and generally it can not exceed 32℃. Because the branch contains a lot of tannic acid, it will cause an unpleasant taste in the wine. After about 3 weeks of fermentation, the new wine must be precipitated for the first time and changed into barrels. If it is a wine bottle with medicinal liquor, pay attention to cover the bottle cap tightly, and then cover the bottle cap with a tight plastic film.

note, if you like the wine strong enough, you just need to delay the unsealing time.