Homemade wine

First, prepare the grapes - that is, wash them and remove the stems.

Then crush the grapes - you can do this by hand or with a special grape crusher.

The crushed grapes ferment directly after a few hours, which is helped by yeast. Add yeast to the grapes.

Add the sugar along with the yeast - the amount depends on the sweetness of the grapes and preference, I personally add about 7 kg for the total amount.

Transfer the entire mixture of grapes, sugar and yeast into a fermentation vessel (ideally glass or stainless steel) and leave in a warm, quiet place.

Check the fermentation progress every few days or at least once a week. In particular, observe the foam on the surface, which corresponds to the fermentation process.

After fermentation is complete (about 1-2 weeks), let the wine age for another month. After this time, strain the wine and put it in a barrel for further maturation.

After maturation (which can take 4-5 months) you can open your first bottle and enjoy the result of your work.