1. Pick the hawthorn first, and don't have insects and sad scars. Wash the hawthorn and dry it, remove the pedicels and buttocks (all the black will be removed or it will affect the fermentation).

2. Prepare pure water, strong wine and sugar.

3. Mash with a rolling pin, add white sugar and purified water at the ratio of1:1:1(The more sugar, the higher the alcohol content), and then add a little wine. What I add is Wuliangye, which tastes good, or I can directly add distiller's yeast.

4. Stir well, put it into glassware and seal it with plastic wrap, or stainless steel ware. The two layers of plastic wrap are tied tightly with fine cotton thread, and put it in room temperature (about 2 1 degree) for a week to wait for fermentation.

5. After a week, the residue is filtered out to produce wine, and then the prepared hawthorn wine is put into the cold room again, and the taste is better after a month or so.