Select a wine grape variety. Usually, from 220 lb (100 kg) of grapes, you get out about 10.6 gal (40 liters) of wine. Grapes are pressed with a special machine for this purpose. According to the old winery experts, if you mash fermented grape stalks, you will get a better wine.
Having crushed the grapes in a dish, measure the sugar content, as red wine should be at 71.6°F (22°C) to 75.2°F (24°C). 26.4 gal (100 liters) of grapes are crushed, add 6.6 lb (3 kg) sugar, dissolved in 2.6 gal (10 liters) of water. Leave the grapes to ferment and settle. Usually the wine ferments for about 10 days at 59°F (15°C) - 68°F (20°C).
Every day, it is stirred to complete precipitation. Following fermentation, it is good to drain the wine for one week. The finished wine is drained and placed in a suitable container (barrel).
This is a tentative process, but each wine grape variety has specific characteristics in it’s preparation.