1, choose those with ripe fruits, full fruits and dark purple colors as raw materials for wine making. Because most mulberry trees grow on the edge of the field, basically no one deliberately manages them, so there is no artificial pesticide spraying and other activities. Basically, mature mulberry fruits are all natural, and fruits without pesticide residues can be eaten directly. It is not recommended to wash them too much when brewing, but to rinse them with clean water.

2. Broken Mulberry Fruit: Put on sterile gloves and crush Mulberry Fruit by hand. There is no need to crush Mulberry Fruit excessively when pinching, just moderately.

3. Mulberries are generally fermented naturally, and the time is about 10- 15 days. When the main fermentation process is basically over, a very obvious stratification phenomenon is formed in the container, and the peel and residue can be separated.

4. After the separation of skin and dregs, there will still be more turbid sediments in the wine. After about 15-20 days, after the fermentation of the wine is completely stopped, the mulberry wine is basically formed, and it can enter the bottling and aging stage, and the supernatant can be taken out by siphon method and bottled.

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