(1) Cut all the grapes from the branches. Don't break the grapes when cleaning, and cut them near the roots when cutting them.

(2) After the grapes are washed, they are taken out and dried. You can put them in a bamboo basket and spread a layer of cloth on it, so that they can dry quickly. Bottles filled with wine must be disinfected in advance, otherwise the wine will go bad easily when it is ready.

(3) Wash your hands and dry them, then crush all the grapes in the bottle, layer by layer with sugar, stir them evenly, continue to put them out like this, then seal them and wait for fermentation.

2. Yangmei wine:

(1) Remove the stems and leaves of Myrica rubra, rinse them twice, soak them in light salt water for 20-30 minutes, and then rinse them again with cold water.

(2) After draining, place it in a cool and ventilated place until it is completely dry.

(3) After the waxberry is dried, put it into a clean and sealable bottle and add rock sugar.

(4) Pour the white wine, and the wine will not pass the bayberry to form a seal. Cover and store in a cool place. You can drink it in two or three months.

3. Apricot wine:

(1) Prepare to wash dried apricots and sake (or 20-degree white wine).

(2) Wash the container with salt water and dry it. First, fill it with apricots until it is full, then fill it with wine and seal it in the shade.

(3) Generally, you can drink it after two or three months, and friends who like sweetness can also add some rock sugar.