You will need
  • - 5 kg of grapes;
  • - 3 kg of sugar;
  • - 12 liters of boiled water.
Separate the grapes from the ridges (branches), while not it’s worth to pre-wash it, as the yeast is washed off on its surface.
Peeled grapes in your hands and squeeze the juice into any bowl. If you have canvas at home, you can squeeze grape juice with it. After all the grapes have been squeezed out, measure the amount of liquid obtained and record the result.
Put the remaining cake in the pan and fill in with water so that it is completely covered. After that, heat the water to 70 degrees and squeeze the cake again. It will be the juice of the second pressure , which is added to the bulk. Do the same thing again. Each time you add water, record its amount.
Add water to the mixture. Its amount in total with the infusion for boiling water must be equal to the amount of juice of the first pressure.
Add sugar. The liquid will taste like sweet compote.
Pour everything into jars and put on medical gloves on top. To prevent them from flying off during fermentation, place paper under them so that the gas will be easier to bleed.
After three days, try the wine and add sugar to taste. Then you perform this action once every five days, until the wine stops fermenting and becomes light. The sediment should fall to the bottom.
After three weeks, use a siphon to remove the wine from the precipitate, add sugar to taste, and leave it in a dark room at room temperature for one month.