Wash and sort ripe grapes
Remove stems and discard damaged fruit
Crush the grapes to release the juice
Place the crushed grapes in a sanitized fermentation vessel
Add wine yeast
Cover the vessel with an airlock or breathable cover
Ferment in a cool, dark place for several days to a few weeks
Stir or punch down the grape solids daily during active fermentation
Strain out the solids after fermentation slows
Transfer the liquid to a clean vessel
Let the wine age and clarify for several weeks to several months
Rack the wine off sediment as needed
Bottle the wine in sanitized bottles
Store the bottles in a cool, dark place
Let the wine age further before drinking