Grapes produce carbon dioxide after fermentation, which is the function of yeast. It is normal. Don't worry. Just let the air out frequently to prevent the container from rising and being damaged. Wine is not red, because the grape skin is not ground and the color in the skin is not released. Turbidity needs to be filtered and clarified after filtration. You can add an appropriate amount of egg white, stir to clarify, and then pump out the clarified wine with a hose. But it must be fermented before it can be filtered.

When making wine, we must pay attention to aseptic operation, disinfection of containers, and soaking grapes in potassium permanganate for sterilization. Only in this way can corruption be prevented.