1, the grapes will be washed into the light salt water soaked for two hours (to remove the rotten, off the grapes), this is in order to remove the pesticides on the skin of the grapes and other harmful substances, the skin of the grapes should not be used to make wine, is afraid of soaking salt water into the pulp inside to go, affecting the quality of the wine.

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

3, the drying of the grapes crushed into the container; the fermentation process about a week (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 the full floating up no longer produces air bubbles fermentation end shall prevail.

4, stirring sugar, pinching the ground 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 full.

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 point, the wine is a little cloudy, sealed and left to stand (about a week).

7, after a week, add egg white and then stir (10 pounds of wine an egg white, the egg white will be stirred vigorously, 15 minutes or so, stirred into foam), can make the wine clearer, let it sit for a period of time, the wine becomes clear to drink.