The wine I made last year was very much enjoyed by my husband. The price of grapes this year has risen sharply compared to last year. I waited until grapes were delisted before going to wholesale market to buy 10 cutties of Kyoho grapes and my new life began. Making wine...10 cutties of grapes
10 cat varieties of Kyoho grapes.
Rinse grapes with clean water, do not wash off white coating on skin, this is a good starter. Then place it in a ventilated place to air dry moisture.
Squeeze dried grapes one by one into a clean glass bottle free of oil and water until 80% full, add half a ketty of sugar, stir well, cover and let steep, then use a clean wooden stick to catch grapes every day. Press skin into the juice.
After 15 days of fermentation (at a temperature of 20 degrees), skin color of grapes turns yellow-white, bubbles no longer rise, and fermentation is complete. Use a clean cheesecloth to filter out skins and seeds of grapes, leaving red wine, and aroma of wine is very strong at this time.
Let filtered wine stand for 1-2 days, sediment will settle on a flat bottom, and wine will become transparent.
Use a siphon to pour wine into bottle, do not suck up sediment from flat bottom.
You can enjoy, without any additives, original taste is amazing!