Just say, do not worry that you do not specify the amount of ingredients. All the talk during the prescription. First, take a small blue grape, it is called the people's wine. You can take another class, but this grape flavor inherent in wine initially. Berries purified from the twigs. NOT MINE! Because the skins are the wild yeast that cause fermentation.

The grape press very carefully in small portions to almost every berry gave your juice. I did it with a potato masher. This "mess" is called the wort.

The wort is poured into a wine bottle (at this stage at any dishes to leave). For each liter of wort add 30 grams of sugar and cover (in this case remove the cork, to have the flow of air) or gauze. Leave for 5 days to ferment in a warm place.

While we prepare the lid with the tube. After 5 days, drain off a portion of our wort. With the help of gauze, folded in several layers, wring out the juice. This is a very difficult process for men.

Pour the juice back into the bottle. To each liter of juice add 200-300 grams of sugar. The more sugar, the wine will be stronger. During fermentation in our vessel will form gases that must be released. But there is one limitation: our bottle should not be exposed to the air. To do this, a tube insert in the done in the plug hole. The tube need not insert too deep, almost to the edge of the tube (so that the resulting gases could exit through it) without touching the juice of the grape. The junction of the tube and the tube need to be sealed (you can use children's clay or wax). The second end of the tube was lowered into a jar of water, so that it was submerged in water. In the result, the gases will leave through the tube, but no oxygen will get into our bottle. Leave for 3 weeks.

After three weeks the wine is ready. Carefully, trying not to hurt the sediment, pour the wine into another vessel and enjoy.