Homemade wine from Isabella grapes

To begin with, we wash the grapes, separate the berries from the bunch and knead them in a separate bowl until they are mashed (you can do it with your hands; in Italy, France and Spain, they do it with their feet at all).
After we put it in enameled or glass dishes and warm it over low heat to sixty degrees (be sure to use a thermometer). It will take us about half an hour. After the mixture is cooled, we throw it into a colander and squeeze the juice thoroughly. We taste the resulting juice and add sugar and water. Mix and pour in the starter.
We put it in a dark place to wander at a temperature of at least twenty degrees (plus) for two months. After we taste the wine, if necessary, add sugar, mix until it completely dissolves and pour it into bottles without sediment.