From crushing grapes into containers, to full fermentation, filtering the skins and settling the yeast sludge, it takes nearly 30 days or so in total.

Simply put, grape winemaking:

1. Wash the container and control the water;

2. Select the grapes, rinse and dry them;

3. Crush the grapes and put them into containers;

4. Pay attention to hygiene and be careful of infection;

5. Do not need to be sealed, but cover it a little;

6. Control the temperature and natural fermentation;

7, placed in the shade, away from direct light;

8, complete fermentation, remove the skin and dregs;

9, still precipitation, clarification and filtration;

10, bottling and sealing, low-temperature storage.

Taboos of wine making method:

1, the fermentation process gas production, the container mouth should not be sealed, slightly covered can be;

2, the whole process can not contact iron, copper tools, will bring iron, copper rupture disease;

3, can not be used to make wine with the raw green, rotting and deteriorating grapes, or the wine acidic, poor taste;

4, the grapes need to be crushed and then loaded into the container, which is conducive to the dissolution of beneficial substances;

5, the grapes should not be rinsed excessively, the power of fermentation comes from the wild yeast on the skin;

6, the fermentation process can not be exposed to raw water, in order to prevent the infection of stray bacteria, resulting in the failure of the fermentation;

7, the whole process of avoiding direct sunlight, the temperature of 35 degrees Celsius or less the most appropriate.