壹、把葡萄放進壹個大盆子裏加入清水和適量面粉，用手順著壹個方向攪拌清洗（次步清洗灰塵）。
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二、洗凈灰塵的葡萄再用淡鹽水浸泡15分鐘，清除表面殘留農藥。
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三、之後把葡萄放陰涼通風出晾幹表面水分，有壞的要挑出來，不然葡萄酒會變質。
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四、準備好白糖和壹個無油無水幹凈的密封玻璃瓶，還有壹個大的空盆。
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五、葡萄倒入盆子裏加入白糖攪勻用勺子壓破或是直接用手抓破。
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六、裝入玻璃罐用保鮮膜封口。
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七、在25-30度的室溫裏發酵1個月左右。
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八、等到葡萄皮全部飄在上面，下面就是美味的葡萄酒，不過暫時還不能喝要開始二次發酵。
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九、用幹凈消過毒的細紗布把葡萄酒過濾壹下。
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十、過濾好的葡萄酒再次裝回原來的罐子裏密封好進行二次發酵，放陰涼處再放置兩個月就可以了飲用了。
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十壹、自制葡萄酒完成。
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