who to make a grape vine
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Answer:
Ensure your equipment is thoroughly sterilized and then rinsed clean. (Ask at the wine supply store about special detergents, bleaches, etc.). It's best to clean and rinse your equipment immediately before using.
Select your grapes, tossing out rotten or peculiar-looking grapes.
Wash your grapes thoroughly.
Remove the stems.
Crush the grapes to release the juice (called "must") into the primary fermentation container. Your hands will work here as well as anything. Or go old school and stomp with your feet. If you're making a lot of wine, you might look into renting a fruit press from a wine supply store.
Add wine yeast.
Insert the hydrometer into the must. If it reads less than 1.010, consider adding sugar. If you're adding sugar, first dissolve granulated sugar in pure filtered water (adding sugar helps boost low alcohol levels). Stir the must thoroughly.
Cover primary fermentation bucket with cloth; allow must to ferment for one week to 10 days. Over the course of days, fermentation will cause a froth to develop on top and sediment to fall to the bottom.
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i hope this will be helpful for you
