2. Wash the stalks and granulate, so that the water can be completely controlled.
3. The ratio of grapes to sugar: 10 kg of grapes plus 4-6 kg of sugar or 5-7 kg of sugar is also acceptable.
4. It is not easy to be too full when put in, preferably 3/2, to prevent overflow of hair.
5. Put them in layers according to their respective amounts, and cover more sugar at the top.
6. Cover with breathable material when sealing to prevent water, fruit flies and insects from entering.
7. When entering the baking period, the baking time is 5~ 10 days at room temperature of 20~30 degrees, three days in the south and five days in the north. You can open it every day to see whether the sugar is completely melted or not, and secondly, see if there are bubbles caused by baking on the covering. If the fruit has floated, you should mash it and seal it again.
8. Dreg extraction: The selection of utensils should be the same as the requirements in Article 4. You can choose new linen or mask cloth. Put the brewed juice in linen or mask cloth and squeeze it. After all the squeezing, put the juice in a bottle, and continue to simmer without' residue'. Be careful not to be too full, which is still 3/2.
9. After 10 ~ 20 days of precipitation, a large amount of carbonic acid and harmful substance alcohol can be naturally eliminated.
10, containers filled with fruit juice should be placed in a closed place and not easy to collide, and can be drunk after 60 ~ 100 days.