Wine Making | Grape Wine| Part 2 | After 21 days

1. After 21 days, the mixture should be fully fermented with a pleasant aroma.

2. Start by straining the mixture through a sieve and gently squeezing the grapes to extract all the juice.

3. Next, strain the liquid again using a clean white cotton cloth or cheesecloth for better clarity.

4. Allow the strained mixture to rest in a cool, dark place for a day to let the sediments settle and the clear wine rise to the top.

5. Carefully bottle the clear wine, ensuring not to fill the bottles to the rim, and enjoy!