Grape juice wine: recipe

Pour 500 ml of juice into a 5-liter container, add yeast. Close the lid and shake gently.

Use only natural juice without preservatives or additives. Bring it to room temperature first.

Add another one and a half liters of juice. Install a water seal on top or pull on a rubber glove with a puncture in one of the fingers and secure it with an elastic band. Leave for 4-5 days.

If you place wine in a plastic container, you can use a regular lid without screwing it too tightly.

Dissolve sugar in water. Add to the bottle along with a liter of juice. Shake gently to mix.

Use boiled water cooled to room temperature.

Leave for another 5 days. Pour in the remaining juice and shake gently again. Leave the wine for another 2-3 weeks.

You can move on to the next step when active fermentation stops and bubbles practically stop appearing.

Place the jar of wine in the refrigerator for 2-3 days. Then carefully pour into bottles, being careful not to disturb the sediment at the bottom. Leave for another 1-2 months in a cool place.