1, cleaning and drying: After buying the raw materials, first remove the disease, dried up, moldy fruit, as well as green fruit, rotten fruit. As for whether you need to wash, it varies from person to person. Cleaning grapes, can remove or reduce the surface of the grapes dust, mold, insects, pesticides, etc., but will also bring the grapes to absorb water sugar drop. By not washing the grapes, the above risks are avoided. Note that if you want to wash must be dried, do not expose to the sun.

2, de-stemming and crushing: after washing and drying, you can de-stemming and crushing work. From now on all contact with grapes or grape juice containers and hands need to be clean, the container requires no water and no oil, hands should be washed. Use your hands to squeeze the grapes to remove the stalks, the container is a plastic basin or stainless steel, can not use iron containers.

3, add sugar: can be added at once after crushing the grapes, or can be added in 1-2 installments after fermentation starts. The amount of sugar added is mainly determined by the grape varieties, if it is a variety of grapes with lower sugar content such as Jumbo, it can be between 10:1.2~10:2. If it is some wine grapes with high sugar content, it is recommended to add sugar between 10:1~10:1.5. You can add sugar, rock sugar, etc., but it needs to be melted with grape juice in order to be decomposed by yeast. Don't put too much sugar, or it will affect the fermentation time and wine clarification.

4, canning: after the grapes are crushed, they can be canned, of course, if possible, you can also be crushed in the main fermentation tank, the tank should be placed in a cool, dry place. Note that the crushed grapes solution can not fill the container, it is best to load the container to 3/2, because the late fermentation process produces a lot of gas, if loaded with a very full will appear overflow phenomenon.