1. Before ripening 15 days, take 750g of medium purple grapes and pick out rotten grapes;

2. Remove the stems and crush the grapes fully with washed hands;

3. Put it into a clean nonmetallic container, cover it, and put it in an environment of 20-25 degrees for 24 hours;

4. Add 30-40 grams of white sugar, mix well with wooden chopsticks, and press the grape skin into the fruit liquid;

5. After 3-4 days of fermentation, add 30-40 grams of white sugar and mix well, and press the floating grape skin into the fruit liquid;

After 6.7 days, stop the fermentation, and filter with nonmetallic screen, filter paper and fine cloth to remove grape skins and seeds;

7. Let it stand for 12 hours, siphon out pure wine with latex tube (or filter it with filter paper and fine cloth), and then bottle and seal it;

After 8-30 days, filter again, bottle, seal, avoid light, store at low temperature, and lie flat.