1, when brewing wine, do not seal the container; Initially, oxygen is needed to proliferate the yeast; Although it needs anaerobic fermentation, it naturally isolates the air because of gas production; Tightening the seal or cover will damage the container due to inflation; Cover the mouth of the container with clean white cloth.

2, large containers definitely need to open the lid and stir, and wine companies also have the whole process of open fermentation; Small containers can be lifted and shaken.

3. When there are no bubbles in the wine and grape skin residue is formed on it, the fermentation is over, which usually takes about 25-30 days; The taste of wine is closely related to the grape variety, brewing environment, fermentation temperature and starter used. Don't touch iron and copper tools during the whole process, avoid infection with miscellaneous bacteria, and control the temperature, which will generally succeed.