1, prepare a container that can be sealed.

2. Wash the grapes (don't wash the white things on the surface of the grapes, because it plays a role in fermentation).

3. Mash the grapes and remove impurities (such as grape stalks).

4. Put it into a container and seal it. Fermentation lasts about 7~ 10 days (depending on the temperature of the surrounding environment).

5. Filter the dregs (grape skins, grapes, etc.) after fermentation.

6. Put it into the container again. At this time, you can add rock sugar and a small amount of white wine to continue fermentation 10 days or more.

Constant temperature (10~ 18℃) and constant temperature (60~75%) avoid direct ultraviolet rays (that is, avoid light), but homemade wine contains different concentrations of methanol and fusel oil. The production of methanol and fusel oil mainly comes from raw materials. On the one hand, the pectin in grape skin decomposes into methanol under the action of pectinase or heat energy, and mildew will also produce a lot of methanol. The more thorough the fermentation, the higher the methanol content will be. On the other hand, protein in grapes is hydrolyzed into amino acids, and then fusel oil is generated by the catalysis of enzymes.