Select ripe Chardonnay and Sauvignon Blanc grapes. Remove stems and any damaged grapes.

Harvest the Grapes

Crush the grapes to release the juice. You can use a grape crusher or do this manually.

Crush the Grapes

Transfer the crushed grapes and juice into a fermentation vessel. Add yeast and mix well. Allow it to ferment for 2-3 weeks.

After fermentation, strain the juice to remove skins and solids. Use a fine mesh strainer or cheesecloth.

Dissolve the sugar in warm water and add it to the strained juice. Mix thoroughly.

Transfer the mixture into another clean fermentation vessel. Seal with an airlock and let it ferment for another 4-6 weeks.

Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top. Seal the bottles with corks.

Store the bottles in a cool, dark place for at least 3 months before serving to allow flavors to develop.