Step 1: When buying grapes, you can choose some mature grapes, even if they are scattered. These grapes are easy to ferment and the price is relatively low. Ordinary grapes, raisins and mare's milk can all be used to make wine. \x0d\● Step 2: Wash the grapes. Because the grape skin is likely to remain pesticides, it is very important to clean the grapes. It is best to wash them one by one, then rinse them repeatedly with tap water and remove the rotten grapes at the same time. Some clean people like to peel grapes to make wine, which is not bad, but it lacks some nutrients that Pete has. \x0d\● Step 3: Dry the grapes and put them in a container that can leak water. When there are no water drops on the surface of the grapes, they can be poured into the jar. \x0d\● Step 4: Select the container. The jars can be ceramic jars or glass bottles, but it is not recommended to use plastic containers, because plastic is likely to react with alcohol to produce some toxic substances, which is harmful to human health. \x0d\● Step 5: Pinch the grapes, put them in a container and wash them with your hands. The operation method is to grab a handful of grapes and hold them hard, then put them in a jar and put sugar on them. The ratio of grapes to sugar is 10: 3, that is, 10 kg of grapes and 3 kg of sugar (friends who don't like sweets can put 2 kg of sugar. \x0d\● Step 6: Seal the jar. If it is a ceramic jar, you can go to the shop where you buy yellow wine, paste it with water and seal it. After sealing, the jar should be kept in a cool place. Don't flip or open the lid at will. \x0d\● Step 7: It takes about 20 days to a month for grapes to ferment in hot weather. Now it takes about 40 days to make wine this season. After unsealing, remove the grape skins floating on it, and you can drink the wine directly. Note that if you like strong wine, you only need to delay the unsealing time. After unsealing, don't forget to cover the jar every time you scoop the wine, so as not to volatilize the smell of the wine. \ x0d \ x0d \ Method 2: \ x0d \ x0d \ 1. Smash. Rinse the ripe red grapes with clear water to remove stalks, green grains, moldy grains and broken grains. , put it into a sterilized container (small cylinder) and crush or mash it by hand. However, before the operation, you must wash your hands, sticks, containers, etc. Clean with potassium permanganate first, then rinse with clear water, and then operate to prevent contamination by miscellaneous bacteria. At the same time, be careful not to use tools and containers made of metals such as iron and copper. \x0d\\x0d\2。 Fermentation. Fermentation is under the action of yeast, the sugar in grape skin juice generates alcohol and carbon dioxide. The pre-fermentation process of red wine is that the skins and juices are mixed together, and yeast has been inoculated in the juice when the grapes are broken. Because there is yeast in the frost on the grape skin, it is not necessary to add yeast to the homemade wine when fermenting. The optimum fermentation temperature is 15~25℃, which should not exceed 35℃, but it is easier to dissipate heat when fermenting in a small container, which can generally not exceed 32℃. When peel juice is put into a container, it usually takes one day to start fermentation. At first, the liquid level was calm. At this time, there are weak carbon dioxide bubbles, indicating that yeast has begun to reproduce. After 2~3 days, a large amount of carbon dioxide is released, and the skin residue floats to form a hat shape. When you taste the fruit juice, the sweetness gradually decreases and the taste of wine gradually increases. During fermentation, floating grape skins should be pressed into the juice twice a day with sterilized chopsticks. On the one hand, it can prevent the grape skin from becoming moldy and sour, and at the same time, it can immerse the pigment on the skin into the juice to discharge CO2, so that the yeast can get oxygen and the fermentation is more vigorous. After the climax, the fermentation momentum began to weaken. At this time, sugar can be added, which is dissolved with wine, instead of adding it after hydration. After the sugar is completely dissolved, the fermentation is continued in the container. Finally, carbon dioxide will be released until it is weak and close to calm, the alcohol smell is very strong, the sugar drops below 1%, and the juice begins to be clear, that is, the fermentation is finished, and the peel and juice are squeezed and separated. \x0d\\x0d\3。 Squeeze. The squeezing method is to squeeze or twist with a clean cloth bag or gauze, and the red wine will flow out, which is called Yuan wine. \x0d\\x0d\4。 Add egg white to clarify. 30 ml of wine with about one egg white. The method is to foam the egg white, fully stir and mix it with a small amount of wine, then add it to the wine, fully stir and stand until the wine is clear and transparent, and discard the precipitate. \x0d\\x0d\5。 Sugar in wine. The habit of most people is that wine should be sweet. Therefore, it is necessary to add sugar to wine, and the amount of sugar added is about 12~ 14%. When dissolving sugar, use the original wine to stir and dissolve. In this way, a "rose" rich, sweet and sour red wine is made, but if it is stored in a container for 2 months, the taste of the wine will be more mellow.