Prepare mulberry, crystal sugar and ancient Yang Kang, without adding them, and soak them in 2.5L wine.

Wash the mulberry with clear water and soak it in light salt water for 2 minutes.

Take out the mulberry, control the moisture and dry it.

Mash the mulberry with no water on the surface, add crystal sugar and mix well, put it in a clean and waterless glass container, pour in white wine, cover and seal.

Put the container in a ventilated place for fermentation.

Spread several layers of gauze together on the funnel, pour the wine and filter it, then discard the filter residue, put the filtered wine back into a clean glass container, add some crystal sugar, and then seal it again.

It will be basically brewed in about 30 days.