Wild grape or Kyoho grape 10 kg

2 Jin of rock sugar

15 kg empty glass bottles 1 piece

Practice:

1, Wild Grape

2, grape with light salt water bubble1~ 2 hours

3. Wash the grapes soaked in salt water twice with clear water and then dry them. Be sure to dry the water.

4. After drying the water, pick out the rotten ones, then pick them off one by one, crush them with your hands and put them into clean, waterless and oil-free glass bottles, and seal the bottle mouth. After fermentation for one month, the slag can be separated. I forgot to take the pinch step.

5. After a month of fermentation, pour the wine into a clean, water-free and oil-free glass bottle. Wrap the grape residue with clean cotton and squeeze out the juice hard, then throw away the residue.

6. The wine separated from the residue is packed for secondary fermentation, and then poured into another clean bottle again after one month. Just don't want the sediment under the bottle.