Home-brewed wine

1

Soak the grapes in flour and water for 10 minutes, rinse them thoroughly, cool and dry, and place them in a basin scalded with boiling water.

2

Prepare white sugar.

3

Put the sugar in the bowl.

4

Crush with your hands and stir well to melt the sugar.

5

Put it into a container scalded with boiling water, not too full, leaving one-third of the space, because the fermented grapes will expand and overflow.

6

Cover the plastic bag, cover it, and tighten it. Place it on a balcony or windowsill with a temperature of around 30 degrees. The wine can be filtered out after fermentation for a month.

7

These pictures of wine making and wine filtering were taken in August. In order to let everyone see it clearly, the unfermented wine bottles should not be filled too full, so a picture of the wine made on September 1 was specially posted.

8

This is the wine made in July. Take it out and filter it.

9

Prepare the container that has been scalded with boiling water and place gauze on it.

10

Pour the fermented grapes into the container.

11

Strain out the wine.

12

Pour the wine into the bottle scalded with boiling water and cover the lid. Keeping it for a year will not be bad.

13

This is a picture taken yesterday when I poured out wine to post my diary.

14

It's still yesterday's picture

1. When selecting grapes, you must choose purple-black, plump, undamaged, and spotless ones. The wine produced in this way will not only have a beautiful color, but also have a high wine yield. 2. The proportion of sugar can be increased or decreased according to personal preference. The more sugar you put, the higher the alcohol content. 3. The container used to make wine must be washed and scalded with boiling water.