Homemade red wine tastes pure, is cheap, does not add any additives and preservatives, is clean and nontoxic, and is particularly safe to drink. \x0d\ 1。 Be sure to buy grapes that mature naturally in summer when a large number of grapes are on the market, and don't buy grapes planted in greenhouses that are out of season. Buy purple ripe grapes (taste them, very sweet grapes are usually ripe); Look at the pedicle of the fruit. If it is green and tastes sour, it may be "lycopene". It is best not to buy such grapes. \x0d\\x0d\ 2. Cut the grapes one by one with scissors close to the fruit stalks, leaving some fruit stalks to avoid damaging the peel; Don't pull grapes by hand, it may hurt the peel; Put all the grapes with broken skins aside to eat, and don't use them to make wine. \ x0d \ x0d \ Thirdly, clean the cut grapes and soak them in light salt water for about 10 minutes to remove harmful substances such as pesticides from grape skins (as mentioned above, grapes with damaged skins are not suitable for wine making, for fear that salt water will penetrate into the pulp during soaking, which will affect the quality of wine). Then rinse it with water again, and then put it? Drainage. \ x0d \ x0d \ IV。 Pour the grapes into a basin, crush them one by one by hand, leave all the skins, grape seeds and pulp in the basin, then stir them evenly according to the ratio of 6 kilograms of grapes to 1 kilogram of sugar (you can put more if you like sweeter), and put them into a clean bottle after the sugar is completely melted. Be careful not to fill the bottle too full, leaving a third of the space, because grapes will expand during fermentation and produce a lot of gas. If the bottle is too full, the wine will overflow. In addition, in order to prevent outside air from entering, it is best to wrap the bottle cap tightly with plastic bags. \ x0d \ x0d \ 5. When the temperature is high in summer, it is necessary to brew good wine 2 1 day; If the temperature is low (below 30 degrees), you can soak for a few more days. It should be noted that the longer the brewing time, the stronger the wine flavor; After the wine is brewed, the longer it is left, the stronger the wine flavor. If you don't like too strong wine, even if the temperature is not high, you can open the bottle and filter the residue in 26 or 27 days at most. ? \ x0d \ x0d \ 6。 After the wine is brewed, the grape seeds, grape skins and fermented pulp should be filtered out, that is, filter residue. Leakage of slag filter tool; Some people can also filter with gauze; Anyway, if there is anything in the house that can be used for slag removal, just use the indigenous method to get on the horse, make the best use of it and leave the wine. It should be noted that the residue filtering tools must be strictly disinfected, and bacteria should not be brought into the wine.