Homemade wine from Lydia

Literally until the 60s of the 20th century, no one had heard of anything like this either in our country or abroad, so my relatives who lived in Moldova at that time literally drank this wine instead of juice for breakfast, lunch and dinner.
Now it is quite difficult to get such grapes, unless you grow them yourself, but I will still lay out a recipe for homemade wine from Lydia so that it remains for posterity.
By and large, such a wine is prepared in the same way as any other.
Ripe berries are sorted and separated from the twigs.
The selected grapes are pressed in a press or in any other way to obtain juice.
Pressed berries, if necessary, are covered with sugar and stand for 3-4 days. Then filter the berries through a colander or sieve.
All the resulting juice is mixed and placed in a glass container of a suitable size.
Sugar is poured into the container in parts of about 75 grams per liter of wine in three visits every three days.
The bottle is closed with a water gate, and when the active fermentation process is over, the precipitate is separated and left in a cool place for further fermentation for 2-3 months.
When fermentation stops completely, the wine is bottled and stored also in a cool place.
The finished wine can be stored for up to three years observing the storage conditions.