* * That's right * *, brewing wine needs constant stirring. Stirring can promote the growth and fermentation of yeast, increase oxygen content, contribute to the precipitation of suspended solids and improve the quality of wine. In the initial stage of brewing, it can be stirred twice a day, and the time is best controlled in the morning and evening. In the middle of brewing, the number of stirring can be reduced. In the later stage of brewing, it is enough to properly deflate without stirring.