First, decide what the grapes will be using:
wine which contains little sugar and is primarily used by winemakers;
- table, it is used as drink and food;
- sweet, with high sugar content. Can mix several varieties.
Prepare the containers and the premises. The place should be dry and kept clean, the perfect utensils for storage are considered as oak barrels and glass bottles. For initial storage suitable aluminum bucket.
Perennite grapes. You can do this with your hands or use a special press.
Fold peremety the grapes in a large container, if desired, can add a little sugar. In any case, do not cover completely, and only cover. Avoid bright light during fermentation. Desirable total darkness. The room temperature should be between 23-25 degrees Celsius. Otherwise you risk to spoil the product.
Wait about a week. During this time, the fermentation process should end. Appears odor.
Prepare the container for subsequent storage of the beverage. Also prepare the hoses for the overflow and rubber gloves. Pour the liquid in the prepared capacity. It is advisable to filter the beverage, at least partially. But it's okay if a little of the dregs get into the bottle.
Limit the access of oxygen into the bottle, and at the same time, allow the liquid to release excess gases. This can be done with rubber gloves. Put her on the bottle and puncture needle in two or three places. Once the glove is completely "blown away", know that all gases are released.
Pour the wine into another container. Try to avoid turbidity. Wait sediment. The drink will be slow to clear. Once the wine is fully clarified, the color will become transparent, without impurities, for the last time pour it into the bottle or barrel.
Using such simple manipulations you can get a pleasant tasting wine. If you are a fan of sparkling wine, during fermentation, tightly close the bottle.