2, 1kg raisins chopped or crushed, plus 250 sugar 2g (half a spoon) yeast nutrient main fermentation container.
3, 2kg boiling water fermenter, stirring and mixing until the sugar dissolves fermenter covered with a clean step cooling.
4, the temperature will be to room temperature, add crushed Kempten tablets (0.2g potassium metabisulfite), cover the cloth, the mixture is placed, 12h.
5, add 0.25g (? tsp) pectinase, mix, cover the cloth and put 12h.
6, add 1g of active yeast, stirring daily.
7, nylon mesh bag filter wine, put into the second fermentation tank; try to press the pips, pour off the pips. Add air plug to the fermenter.
8, every 30 days with a siphon tube will be removed from the wine inverted bottle, re-add air plug, until the wine is clear and no precipitation.
9. After the wine is clarified, add granulated sugar according to taste and so on for 10 days, divide the wine into clean and intact bottles or oak barrels, and drink it after 1 year of corking.