1. Wash the grapes and soak them in light salt water for two hours (remove the rotten and fallen grapes). This is to remove pesticides and other harmful substances on the grape skins. Grapes with damaged skins should not be used to make wine. , because they are afraid that the salt water will soak into the pulp during soaking and affect the quality of the wine.

2. Rinse again with clean water and drain the water.

3. Stir and add sugar. 24 hours after crushing, add the first sugar (5%-7% of the weight of the grapes, and the second 5%-7% sugar on the 4th day). From the first sugar addition to At the end of the fermentation on the seventh day, stir once every morning and afternoon, and stir the floating grape skins into the juice to ensure full fermentation.

4. When there are basically no obvious bubbles in the bottle, you can prepare for filtration, which usually takes about 8 days; tie the gauze into a bag shape, then slowly pour the wine liquid, and then add the remaining grape skins and Wrap the seeds in gauze and squeeze the remaining juice into the wine liquid.

5. The wine is a bit turbid at this time, so seal it and let it sit (about a week).

6. After a week, add egg whites and stir (10 catties of wine liquid per egg white, stir the egg whites vigorously for about 15 minutes, stir into a foamy state), which can make the wine liquid clearer. Let it stand for a while. The wine becomes clear and ready to drink.

Wild grapes are the stems and leaves of the Vitaceae plant Snake Grape, which are harvested in autumn. Born in bushes or on hillsides. Distributed in Liaoning, Hebei, Henan, Shanxi, Shandong, Jiangsu, Zhejiang, Jiangxi, Fujian, Guangdong, Guangxi and other places.