However, high-quality red wines on the market are often expensive. Since grapes are cheap, making them yourself is a good and affordable way.

1. Crushing of grapes

After washing the fresh grapes, remove the stems and remove the rotten and shriveled ones, then roughly crush the grapes and place them in a container for fermentation. (water tank, oak barrel and glass bottle, etc.), be careful that the bottle cannot be full, and stop when it reaches two-thirds of the way. Before breaking, human hands and broken utensils should be disinfected with 0.02% potassium permanganate or medical alcohol, mainly to prevent bacterial contamination. Do not use tools made of iron or copper during the operation. The contact between the grape juice and iron and copper will cause the iron and copper ions to dissolve into the grape juice, causing the color to turn black and produce a metallic taste.

2. Inoculation

You do not need to add additional yeast to make wine at home, because yeast exists in the white frost of grape skins. You can also add the original solution of previously fermented wine. The alcohol in wine is produced by yeast under the action of sugar. If you like the alcohol content to be higher, you can sprinkle in white sugar or honey several times in between. Generally, sugar is added according to the ratio of 10 kilograms of grapes and 1 kilogram of white sugar, and the resulting wine is about 10 degrees (but sugar must be added, because sugar is an important factor in grape fermentation). After bottling the grapes, cover the bottle tightly (do not cover it too tightly, as long as dust does not get in), and place it in a warm place to wait for the grapes to ferment naturally (usually 150C~300C).

3. Fermentation

After a few hours, gas will begin to be discharged (indicating that the yeast has begun to reproduce). After more than ten hours, the gas volume will increase, and the sound of churning of materials in the container can be heard. , the grape skins float and the foam gradually increases. At this time, use a spoon to stir twice a day to press in the exposed grape skins. On the one hand, it can prevent the grape skin residue from becoming moldy and sour. On the other hand, it can allow the yeast to obtain more oxygen, which is conducive to growth. The gas volume gradually decreased after two days. After 5 to 7 days, the gas production stops completely and the fermentation gradually becomes gentle. The grape skins float on top and the color changes from dark to light. The grape seeds and most of the grape flesh residues sink to the bottom of the bottle. At this time, the residues and Wine separation.

4. Squeeze the juice

Put the fermentation liquid into clean four-layer gauze, squeeze it with your hands from light to heavy, and then twist it like twisting clothes to make the residue The wine liquid is basically drained.

At this point, the process of making home-brewed red wine is basically completed. Store wine in a cool, dark place. After long-term storage, there may still be some sediment, which is normal and harmless to the human body. When drinking, you can add a little citric acid according to your own taste, and the taste will be better. For those who like sweetness, you can add a little sugar and use immediately (it is not suitable to store after adding sugar).