1. Wash the container and control the moisture.

2. Select grapes, rinse and dry.

3. Crush the grapes and put them into the container.

4. Pay attention to hygiene and be careful of infection.

5. No need to seal, slightly cover.

6. Control the temperature and ferment naturally.

7. Store in a cool place and avoid direct sunlight.

8. Complete fermentation and removal of skin residue.

9. Stationary sedimentation, clarification and filtration.

10. Bottle, seal and store at low temperature.

11. Note: Do not come into contact with iron or copper tools during the entire process, as this will cause iron and copper decay. Do not use green or rotten grapes to make wine, otherwise the wine will be sour and taste bad. Do not come into contact with raw water during the fermentation process to prevent infection with miscellaneous bacteria and cause fermentation failure.