Instructions

1. Mash the grapes with your hand or using a potato masher. There's no need to remove the skins first. To make it easier to mash them, use a large bowl. Don't be afraid to get your hands dirty doing this, the grape stain will only last two days at most.

2. Empty the bowl of grapes into a large gallon jar. It will work best if the container is glass. Use a spatula to scrape the sides of the bowl to get every last drop of mashed grapes.

3. Add sugar to the jar and stir it until it dissolves. Then add yeast that's been dissolved in warm water. Stir your wine again until all the yeast has dissolved in the mixture.

4. Fill the remaining space in the jar with warm water up to 3/4 inches from the lid. Cover the jar with cheese cloth to ensure air can enter the jar and the fumes can escape.

5. Place the jar in a warm place for up to 21 days. Remove the cheese cloth and strain the wine. Due to the fermentation process it will look like the wine boiled and settled on top. Strain this off the top and pour the remainder into a dark colored glass bottle.