壹、將葡萄放入大鍋中加水和適量面粉，用手順壹個方向攪拌幹凈（分步清洗灰塵）。
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其次，將沾有灰塵的葡萄洗凈，然後在淡鹽水中浸泡 15 分鐘，以去除表面殘留的農藥。
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三、葡萄放在陰涼通風處晾幹表面水分後，有壞的要挑出來，否則酒會變質。
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四、準備白糖和壹個幹凈、密封、無油無水的玻璃瓶，以及壹個空的大碗。
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五、葡萄倒入鍋中加入白糖，用勺子攪碎或直接用手攪拌。
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第六步，裝入玻璃瓶並用保鮮膜密封。
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七、在室溫25-30度下發酵1個月左右。
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八、等到葡萄皮全部浮在上面，下面就是美味的葡萄酒了，不過暫時還不能喝，要開始二次發酵。
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九、用幹凈消毒的細紗布過濾葡萄酒。
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十、將過濾後的酒再次裝回原壇密封進行二次發酵，放在陰涼處再次發酵。這樣的酒再放在陰涼處兩個月就可以喝了。
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XI, homemade wine finished.
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