Method:

1. Raw materials: 1,000 grams of grapes, a Lock and Lock glass sealed jar, 1,000 grams of 25-degree sake (you can also use 20-degree white wine instead) .

2. Wash the grapes thoroughly. The trick is: use 30 grams of starch and add it to clean water so that the washed grapes have no odor or impurities.

3. Stir the starch water to rinse the grapes evenly. Remove the stems and turn the grapes into clean pieces.

4. Rinse the grapes and control the moisture, or wipe them clean with kitchen paper.

5. Put the grapes into the Lock&Lock glass sealed jar: Lock&Lock’s breathing glass container has perfect automatic exhaust sealing, especially suitable for fermentation and homemade wine. Pour in the sake until it is 80% full.

6. Cover the lid, place it in a cool place, and store it for more than 2 weeks. The grape skin will fade and the wine will turn red.

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