Production steps:
1. Open the bagged grapes and dry them (don't wash them, just wipe them with a dry cloth).
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2, picking grapes, it is best to pick portable grapes outside the barrel. All grape containers must be dry, washed and dried, and wine cannot be made with water.
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3. The picked grapes fill 3/4 or less of the container to avoid overflowing due to fermentation.
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4. Put the rock sugar in the proportion of ten kilograms of grapes and three kilograms of rock sugar. Crush each grape and stir well.
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After a day or two, you can see that the lid of the box is bulging, which means it has been fermented. Open the lid every day to deflate, and then close it again. When there is almost no gas for about 25 days, the fermentation ends (the length of time is related to temperature).
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6. Filter and precipitate clean wine for drinking.
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