Tools: earthen jars, cartons, filter gauze, pots, small plastic pipes, etc.

1, Kiwifruit air-dried, packed in cartons to ripen. (The ripe peach has a wine yield of more than 60% and a good taste; The wine made from raw peaches is sour, with a yield of only about 40-50%.

2. Peel the kiwi fruit and put it in an earthen jar for natural fermentation (it can be done without peeling, but it should be washed gently, not for a long time, dried, peeled off at both ends, crushed and put in the jar). You can't add wine, water or any starter during fermentation. The fermentation jar can't be filled with 2/3 at most. When fermenting, it should bubble and expand, just like boiling soybean milk. Bubbles should fill the pot. The mouth of the fermentation jar should not be tightly closed, so as to prevent the jar from exploding due to the increase of air pressure.

3. After 3 days of fermentation, you can smell the house full of wine and bubble on your face. At this time, add white sugar, add 3 kilograms of white sugar to 10 kilograms of kiwifruit, but don't add it all at once, and add it in 2-3 times (adding white sugar during fermentation is not to increase sweetness, but mainly to supplement nutrition for yeast and speed up fermentation. The more white sugar, the higher the alcohol concentration). When you hear the cooing in the jar, it bubbles up. Stir it twice a day with bamboo chips or wooden sticks to make it ferment evenly.

4. After a week of fermentation, the kiwifruit turned into water soup, which smelled of wine. If there are still lumps in it, it means that the fermentation is not complete. Add some sugar to continue the fermentation for 2 to 3 days. After fermentation (the standard for good fermentation is that there are no lumps, all water and soup, and there is no bubble sound in the jar, so you can't afford to stir big bubbles. Dip it in to taste the wine, and it is slightly sweet or not sweet). Use gauze to filter the basin twice, and be careful not to stick water.

5, the light yellow wine that has been carefully considered (the color of fermentation with skin is deep, the color of peeling friends is light, but the taste is better. There are too many peaches, so I'm afraid of trouble, so I fermented them with skins.) Continue to put them in the original fermentation jar for later fermentation and static sedimentation. If the sweetness is not enough, add some sugar for fermentation. There should not be too much sugar, and the wine produced by too much will be intoxicating. During the fermentation period, add as much sugar as yeast can eat, and yeast will eat peach meat and sugar to produce wine.