The closed fermenter is relatively closed, so be careful not to bring in peculiar smell.
10 kg fruit with 0.6~0.8 kg sugar and 5 ~ 10 g yeast.
It is best to put it directly at the ambient temperature of 25~30. Before 10 days, exhaust 1~2 times a day, and the fermentation period can reach 30 days.
After 30 days of filtration, the clear filtrate is wine, which can be tasted.
Without heating, heating will sterilize and change the taste and color of wine, but it is not good.