1. First buy a 10L wine-making glass jar and clean it.

2. Wash ten kilograms of grapes and dry them. Drying is to remove moisture, and there should be no moisture in the wine.

3. Three kilograms of rock sugar can be crushed or not, but crushing is better, making it easier to mix the sweetness.

4. After the grapes are dried, crush all the grapes, put the grape juice and grapes into the glass jar, put the rock sugar in, mix well, and seal well.

5. Fermentation depends on the temperature. It takes about half a month to ferment at 30 degrees Celsius, and about a month at 20 degrees Celsius.

6. Do not seal tightly in the early stage of fermentation, because fermenting yeast needs oxygen.

7. During the vigorous fermentation period, the jar needs to be opened for ventilation. Fermentation will produce gas, so it can be covered with a cloth.

8. If you like your wine to be stronger, just delay the unsealing time. Every time after scooping out wine, don’t forget to cover the lid of the glass jar to prevent the wine smell from evaporating.