2, wash the raspberries, control the water, soak in salt water for 10 minutes, rinse well.
3, put the raspberries into the bottle, mashed with chopsticks, fill 7 minutes full, cover the lid, do not completely tighten.
4, put the bottle in a cool and ventilated place, and stir with chopsticks 2 times a day.
5, two days later, add rock sugar and stir well, continue to stir 2 times a day.
6, 10 days or so, the raspberry wine has been layered, juice at the bottom, raspberries at the top, filtered with gauze sieve raspberries thrown away.
7, half a month later will find the wine from turbid to clear up, using the siphon method to pour the wine into other bottles, can be left again for a week, sediment thrown away.
8, a week later, using the siphon method to pour the wine out of the bottle, try to fill, the lid screwed dead.