When brewing wine, after the main fermentation process of grape juice is completed, it is necessary to separate the grape skin residue from the wine by siphon, that is, filtration. After filtration, malic acid-lactic acid fermentation can be carried out in the secondary fermentation process.
The wine is delicious, but don't drink too much. It is best to drink 50 ml every day. In the future, writing a more demanding wine brewing method will introduce the use of some additives and the use of precision measuring instruments. Only by being scientific and professional can we brew better wine.