2, the whole bunch of grapes gently put in the cool boiling water shabu shabu for a few times, fishing, put the grapes off into a clean basket to dry the surface water.

3, the grapes whole pinch rotten, put into the pottery urn, put half of the grapes into the pottery urn, all the icing sugar poured into the urn, covering the urn of grapes.

4, and then the other half of the grapes pinched rotten, put into the urn, the volume of grapes can not be put more than the urn volume of eight tenths.

5, with a piece of clean gauze to cover the mouth of the urn, and put the pottery urn in a cool place to avoid light, placed in three days, aerobic fermentation.

6, three days later, the pottery urn for water sealing, water sealing time for seven days.

7. After seven days, filter the fermented wine. Use a non-metallic spoon to scoop out the wine with the dregs and filter it through a clean piece of gauze.

8. Put the filtered wine into a bottle and put the lid on. During this period, the wine will continue to ferment, and the lid should be opened regularly every day to release the fermentation gas.

9, seven days after the wine again for filtration, and then in the bottle sealed collection, at least until a month to drink.