1, the grapes will be washed into the light salt water soaked for two hours, this is in order to remove the pesticides and other harmful substances on the skin of the grapes, hurt the skin of the grapes should not be used to make wine, will affect the quality of wine.

2, and then rinse with water, and then drain the water.

3, after drying the grapes crushed into the container; the fermentation process about a week or so (18-25 degrees Celsius), depending on the local temperature, high temperature areas may be able to handle 2-3 days, to the skin of the grapes to float up to the end of the fermentation no longer produces bubbles prevail.

4, stirring sugar, pinching after 24 hours to add the first sugar (5% -7% of the weight of the grapes, the fourth day to put the second 5% -7% of the sugar), from the first sugar to the end of the seventh day of fermentation, every day in the morning and afternoon each stirring once, the floating grape skins and then stirred into the juice, in order to make the fermentation fully.

5, when the bottle basically no longer produce obvious bubbles, you can prepare for filtration, generally about 8 days can be; the gauze tied into a bag, and then pour the wine into the liquid Xu Xu, and then the rest of the grape skins, seeds wrapped in gauze, the residual juice squeezed into the wine liquid.

6, at this time, the wine is a little cloudy, sealed after a week to add egg whites and then stir (10 pounds of wine, an egg white, egg whites will be stirred vigorously, 15 minutes or so, stirred into the foam), so that the wine is clearer, and leave it for a period of time, the wine becomes clear to drink.