Preparation materials: grapes: 10 pounds, sugar: half a pound.

1, the grapes with scissors one by one cut as shown, do not break the skin, a little broken can not be, or will not affect the quality, and then put the water over the surface of the dust can be, do not scrub with your hands, much less brush, and do not disinfect the grapes, the surface of the white film is fermented, to ensure that the wild yeast to live.

2, after the grapes are washed, they should be placed in baskets to dry out the water fully, or hang up the whole scurry to dry.

3, the first fermentation: the method of crushing is very simple, is to crush the grapes, as long as the skin and flesh can be separated, even the skin and seeds together, loaded to two thirds of the container can be (the remaining space is reserved for the fermentation of the skin of the grapes to rise the space)

4, add sugar is generally divided into several times to add. The first time in 24 hours after bottling the grapes, add half, 3-4 days later depending on the fermentation and then add the remaining part. After bottling the grapes to cover the bottle (do not cover very tightly, leaving an outlet, as long as not into the dust on it)

5, after a week or so of fermentation residue and wine separation, the sugar consumption is completed naturally stop fermentation, the peel no longer floats up, that is, to reach the point of stopping the fermentation, and then the wine is filtered out for secondary fermentation.

6, the second fermentation will have a small amount of fine foam, 2 to 3 weeks after the completion of the matter of the wine is particularly clear, the second fermentation is not by yeast fermentation, but malolactic fermentation, so the container as full as possible, and tighten the bottle cap.

7, 1 1/2 months after fermentation.