2. Pick the grapes, put them in a basin and clean them, then drain the water.
3. Crush the dried grapes one by one and put them in a glass bottle. Note that this step is to crush, not crush, and don't squeeze out the grape seeds.
4. After the grapes are packed, wrap the bottle mouth with a clean towel. Or cover it with a lid. But don't seal it too tightly, because the bottle is easy to explode during fermentation.
5. Generally, after 24 hours, the wine begins to ferment. At this time, many bubbles will come up. We can take a dry chopstick and stir it, and then wrap it in a towel to let it continue to ferment.
6. After about four days of fermentation, there are obviously not so many bubbles in the bottle, and there will be grape pomace floating up.
7. When you ferment for half a month, you can drink it. Filter the ingredients in the bottle into another container, then cover it and seal it, and put it in a cool place.