1. Pick out the damaged grapes first.
2. Put the grapes into a large pot, add water and appropriate amount of flour, and stir and clean them in one direction by hand.
3. Wash the dusty grapes and soak them in light salt water for 15 minutes to remove the residual pesticides on the surface.
4. Then put the grapes in a cool and ventilated place to dry the surface moisture and pick out the bad ones, otherwise the wine will go bad.
5. Prepare sugar, a clean sealed glass bottle without oil and water, and a big empty basin.
6. Pour the grapes into the basin, add sugar and stir well. Crush it with a spoon or grab it directly with your hands.
7. Put it in a glass jar and seal it with plastic wrap.
8. Fermentation at room temperature of 25-30 degrees is about 1 month.
9. After more than a month of fermentation, the grape skins are floating on it. There are delicious wines here, but we are not going to drink them for the time being. We should start the second fermentation.
10. Filter the wine with clean sterilized gauze.
1 1. The filtered wine is put back into the original jar, sealed for secondary fermentation, and placed in the shade for another two months before drinking.
This is the whole process of making wine.
Precautions:
1. When squeezing grapes, be sure to clean your hands and tools, otherwise bacteria will be brought in and the wine will eventually fail;
2. During the secondary fermentation of wine, the container must not be completely sealed, otherwise it will explode;
3. After filtering bubbles with gauze, the container needs to be filled to prevent oxidation.