2. Don't use any detergent or wipe it in Washington State. Rinse repeatedly with clear water to remove floating soil and weeds.

3. dry. Dry in a ventilated and cool place to avoid sun exposure.

4. Pick grapes. Pick the grapes and remove the rotten ones.

5. add sugar. White sugar is generally added with 10-30%.

6. Rolling. Crush the grapes, squeeze out the juice as much as possible, and mix well with sugar.

7. Fermentation. Be careful not to fill the container too full, preferably not to exceed 70% of the container. Cover it and be careful not to let dirty things or flying insects in to avoid pollution. Don't seal it too tightly, because gas will be produced during fermentation, and sealing it too tightly may cause explosion.

8. Observe. Day one, day four, day seven, filtering. After observing that grape skins turn white, impurities such as grape skins and grape seeds can be filtered out with two layers of gauze. Generally, with the change of environment, this period of time varies from 7- 15 days.

9. Secondary fermentation. Put the filtered grape juice into a container for secondary fermentation. This period of time also changes with the change of ambient temperature, and generally takes 15-30 days. Also note that the container cannot be sealed to avoid explosion.

10, filling. After the second fermentation, it can be put into small bottles and sealed for storage. Be careful not to fill it too early. If it is filled and sealed without complete fermentation, it may explode.

1 1, store. After filling, keep it in a low temperature and dark place.

12, drink. It can be drunk after secondary fermentation.