How to brew wine?

The ratio of grapes to sugar should be 14:3, that is, if you put 3500g grapes, you put 750g sugar.

It's just a matter of proportion. I want to tell the landlord about the skills that need attention:

Wash the grapes, drain the water, pinch each grape, add sugar to seal it, and shake the container vigorously to make it fuse and ferment.

After 3 or 4 days of fermentation, the grapes begin to float to the top, so shake the container. It's important, many people just leave it there ... it's not enough contact.

Ferment for about a week (temperature: 30-28 during the day, about 20 degrees at night) and filter for the first time. It takes more than three times, and when it is completely precipitated and poured out this time, it is almost the same.

If you really have to wait until you drink it, it will taste better in two or three months, and the older you get, the more fragrant it will be, but it is best not to exceed half a year. After all, the preservation conditions can't keep up.