1, raw material processing. To soak mulberries with wine, it is necessary to select fresh mulberries, remove pedicels and soak them in clear water for 10 minute. During this period, stir it in water for several times by hand to remove the dust outside the mulberry, then put it aside to dry the water, mash it in a container, take out the juice with a filter and put it in a container.

2. Heat to remove impurities. Put the processed mulberry juice into a pot and heat it at 70℃ for 15 minutes to remove impurities floating on the surface and ensure the purity and freshness of the juice. After cooling the juice, take out the clarified mulberry juice, put it into a fermentation container, add white wine, add 2-3 kilograms of distiller's yeast per 100 kilograms of juice, and seal it for about 3 days.

3. Sealed storage. Take out the fermented wine and put it in another container, add 60% Chinese liquor and 10% sucrose, stir evenly, seal it, store it in an environment around 10℃, filter the mulberry fruit wine with gauze two months later, put it in a bottle, and put it in a disinfection container for disinfection before drinking.