1. Prepare a transparent glass bottle, wash it and dry it; 2. Choose Kyoho grapes with heavier sweetness, cut them one by one with scissors (don't pick them by hand), wash them and dry them. 3, bottling, a layer of grapes and a layer of rock sugar (large), when the grapes are put in, sign a few small holes with a toothpick to facilitate more full fermentation. If you want something strong, you can put some distiller's grains at the end, not too much. The ratio of grape to sugar is 3: 14, which can only be bottled for two thirds, leaving one third of fermentation space. 5, put it in the sun for three to five days, that is, put it in the shade, naturally ferment, do not lift the lid halfway. Filter the grape pomace for about 20 days, and you can drink it after one month. 6, you can add a few dried roses in the brewing process, and have the fragrance of roses when drinking.