Directions

1. Wash the grapes and crush them using clean hands or a masher.
2. Transfer to a sterilized glass jar and add sugar.
3. Pour in water and mix well. If using yeast, add it now.
4. Cover the jar with a clean cloth and secure it with a rubber band.
5. Stir daily for a week to prevent mold formation.
6. After a week, strain the liquid into a clean jar, discarding the pulp.
7. Cover loosely and let it ferment for another 3-4 weeks.
8. Once fermentation stops (no bubbles), transfer to bottles and seal.
9. Let it age for a month or more for better taste.