Keep the grapes in salt water for an hour to remove toxins. Clean the Grapes thoroughly, and remove the stalk.
Boil Water, add Grapes into it and boil for minimum 5-10 minutes and mash the grapes with a wooden spatula. Meanwhile dissolve yeast in lukewarm water along with a table spoon of sugar and keep it aside for some time. When the grapes boil well, add remaining sugar and stir well until sugar melts into grape pulp completely. Switch off the stove and let it cool well.
In a finely cleaned ceramic / glass jar, transfer the grape pulp and add dissolved yeast into the jar. Add crushed cinnamon and cloves into the mixture which will give the wine a spicy aroma and flavour. Mix everything well. Keep the jar closed and airtight for 5 days for fermentation.
After 5 days, strain the grape pulp mixture into another tumbler using a muslin cloth. If you strain it repeatedly for 2-3 times, you will get a clear wine with less sediments. Pour wine into clean and dry glass bottles. Adding yeast will keep fermenting the wine and make it sour. So it is advisable to store in refrigerator or finish the wine soon. If you have a week's time to make the wine, it is advisable not to add yeast so that you can store the wine for long.
Note: Take care not to fill the wine up to the brim and close the bottle completely airtight, otherwise there are chances that the wine will spill over when you open it.