1. Wash the grapes and soak them in light salt water for two hours. This is to remove pesticides and other harmful substances from the skins of the grapes. Don't use the damaged grapes for brewing wine, which will affect the quality of the wine.
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2. Rinse with clear water again, and then drain the water.
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3. Crush the dried grapes and put them into a container. The fermentation process takes about a week (18-25 degrees Celsius), depending on the local temperature, it may be completed in 2-3 days in high temperature areas, subject to the end of fermentation when the grape skins float completely and no bubbles are generated.
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4. Stir and add sugar. Add the first sugar (5%-7% of the weight of grapes, and put the second sugar on the fourth day) 24 hours after crushing. Stir once every morning and afternoon from the first sugar addition to the end of fermentation on the seventh day, and stir the floating grape skins into the juice again to make the fermentation full.
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5. When there are no obvious bubbles in the bottle; you can prepare for filtration; which usually takes about 8 days. Tie the gauze into a bag, then pour the wine liquid slowly, then wrap the remaining grape skins and seeds in the gauze and squeeze the residual juice into the wine liquid.
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6. At this time, the wine is a little cloudy. After sealing and standing for a week, add the egg white and stir (10 kg of wine, stir the egg white vigorously, 15 minutes, and stir it into foam), which can make the wine clearer. After standing for a while, the wine becomes clear and ready to drink.
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