1. Wash the grapes and separate the skin from the pulp.
2. In an airtight glass container, place the grape skins and half a cup of water.
3. Cover and let it ferment for 5 days.
4. After this time, bubbles should have formed on the surface.
5. Uncover, filter the preparation, making sure to keep only the liquid.
6. Return the liquid to the container and add the wheat flour.
7. If necessary, add more wheat flour, trying to obtain a creamy consistency.
8. Cover the container and let it ferment for 9 more hours, or until the dough has tripled in size.