The first step, buy grapes, buy grapes with neat frost. If they are clean, you don't have to wash them. Pick out the granules, put them in a jar, crush them, and add sugar as appropriate. You can add ten kilograms of wild grapes, two and a half kilograms of sugar, two kilograms of rose fragrance and one kilogram of Kyoho.

The second step is to seal the jar. It is better to have a one-way valve. I screwed it on and loosened it, trying not to let air in, but I'm lazy. If I screw it all to death, it will explode, so it's not bad. I did the same thing last year.

Step 3, wait for 7- 10 days, including shaking at least once a day, let the floating grapes sink and soak them fully to avoid mildew.

The fourth step, I hope to adopt this personal trick, which is to fish out the grape skins one day in advance, and the squeezed grape juice can be put in a jar and cleaned as much as possible.

The fifth part, filtration, at this time because the front is fished, filtration is very simple, and gauze will not be changed many times because the pulp is scalded to death, and sake can be directly filtered out! ! If you have done it, you will know how great it is! !

The sixth is to leave it for a few days, then pour the bottle, and then everyone has various treatment methods. Better drink it quickly.

Above all, don't water the grapes when they are used. If washed, they should be air-dried and try not to wash off the white yeast.

I really wrote it, I hope it will be adopted, and there are still questions for me.

Personal experience: The grape juice about 3 days after fermentation is very delicious, with a particularly comfortable style and rich sweetness. You can try.