Red wine can be made from ripe rosé grapes, which has the aroma of rosé grapes as well as a soft and mellow ester flavor. The color is bright, rose-red or light red, and the degree of alcohol is mostly 9 to 12 degrees. If you prefer a wine with a higher alcoholic strength, you can add some sugar to the fermentation process and increase the alcoholic strength to 16 degrees. According to experience, 17 grams of sugar per liter of juice after fermentation can produce 1 degree of pure alcohol, such as brewing 4 degrees of wine with alcohol, per liter of grape juice should add sugar 17 × 4 = 68 grams. Production method 1. Crushing. Rinse the ripe red grapes with clean water, remove the stalks and green grains, moldy grains, broken grains, etc., put into the sterilized container (small cylinder), squeeze or mash by hand, but before the operation must be hands, sticks, containers, etc., first wash with potassium permanganate water, and then rinse with water, and then go to the operation, in order to prevent contamination by miscellaneous fungi, and at the same time pay attention to do not use metal tools and containers such as iron, copper, etc. (or clean aluminum spoon in a cup sterilized) will be mashed grapes, and then the grapes will be crushed. cup sterilized) to mash the grapes. 2. Fermentation. Fermentation is the sugar in the grape skin juice by the action of yeast to produce alcohol and carbon dioxide, red wine before the fermentation process is the skin juice mixed together, yeast in the grape crushing has been access to the juice, because of the presence of yeast on the skin of the grapes on the white frost, so homemade wine in the fermentation of the yeast can not be added. 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, this time you can add sugar, sugar is to use the original grape wine to dissolve, and do not use water to sugar and then add, and so the sugar is completely dissolved, continue to ferment in the container, and finally carbon dioxide release to weak and close to the calm, the alcohol flavor is very strong, the sugar is reduced to less than 1%, the juice began to clear, that is, for the end of the fermentation, the press, the separation of the skin and juice. 3. Pressing. The method of pressing is to use a clean cloth bag or gauze, squeeze or twist pressure, red wine liquid will flow out, known as the original wine. 4. Add egg white to clarify. 30 ml of original grape wine is about one egg white. The method is to beat the egg white into foam, mix it with a small amount of wine, then add it to the wine, then mix and leave it until the wine is clear and transparent, and discard the sediments. 5. Adding sugar to wine. Most people's habit is to think that wine should be sweet, therefore, the wine needs to be blended with sugar, the amount of sugar added is about 12~14%, and the original wine should be stirred and dissolved when dissolving the sugar. In this way, with a strong "rose" flavor, sweet and sour red wine made, but if stored in the container closed for 2 months, the wine flavor is more mellow.