2. Cut the grapes, soak them in light salt water for a while, remove the bad grapes and rinse them with clear water.

3. Put the washed grapes in a cool and ventilated place to dry naturally in the shade.

4. The glass container must be cleaned, and there can be no water stains in the bottle. Remove the stems from the dried grapes, crush them by hand and put them in a container. After putting a layer, add appropriate amount of rock sugar and yeast to help fermentation. In the meantime, pay attention to the container and grapes are dry, without water and oil stains. Sealed with plastic wrap, inserted in the hole, ventilated and fermented. Pay attention to hygiene, the temperature is preferably above 30 degrees, and direct sunlight is not allowed. Shall not be sealed.

5, if the temperature is right, it will take 7 to 10 days, the grapes will float, the bubbles will decrease and the yeast mud will sink!

6. Filter with sterile and dry fine gauze! Sealed storage, secondary fermentation!

7. There are also small bubbles in the second fermentation. After about 10- 14 days, the wine began to precipitate and became clear.

8. Prepare for secondary filtration, and suck out the upper sake with a siphon for preservation.