It can produce about 3-4 kg. When cooking, crush the grapes and pour them with the belt meat. The container reserves 30-40% space. During fermentation, it should be stored in the dark. Add sugar according to taste, about 40 g per catty. According to personal taste, sugar can help fermentation and increase alcohol content. After the fermentation is basically completed, filter off the residue skin, stand for a few days and then filter and bottle.