Tools: earthen jars, cardboard boxes, filter gauze, pots, small plastic tubes and so on.

1, kiwi dry moisture, in a cardboard box to ripen. (ripe peaches have more than 60% of the wine rate, good taste; raw peaches to do the wine is more acidic, only about 40-50% of the wine rate)

2, the kiwi peeled off the skin on the earth altar in the natural fermentation (do not peel the skin can be, but gently rinse, can not be washed for a long time, air drying, the two ends of the cut, pinch the broken in the altar). When fermenting, you can't add wine, water or any fermentation medicine. Fermentation altar can not be filled, up to 2/3 full, fermentation to bubble expansion, like boiling soybean milk, bubbles to rise full pot. The mouth of the fermentation altar can not be closed tightly, so as to prevent the rise in air pressure to swell the altar.

3, fermentation for 3 days that is smelled full of wine, the face of the bubbles, then add sugar, ten pounds of kiwi plus 3 pounds of sugar, but do not add a complete, divided into 2 - 3 times to add the end of the fermentation period to add sugar is not an increase in the sweetness of the yeast is mainly to replenish the nutrients to speed up the fermentation, the more sugar to generate the higher concentration of alcohol). The more sugar you add, the higher the alcohol concentration will be. When you hear the altar gurgling and bubbling, stir it twice a day with a bamboo slice or a wooden stick to make it ferment evenly.

4, after one week of fermentation, the kiwi all melted into a watery soup soup, pungent wine. If there are still hard lumps, that is, the fermentation is not complete, and then add some sugar to continue fermentation for 2 to 3 days, after the fermentation is good (fermentation is good standard, there are no hard lumps, all the water soup, the altar does not have bubbles, stirring can not afford the big bubbles, pungent aroma of wine, dipping a little bit to taste, sour and sweet or no sweetness) with gauze over the consideration of the two times, pay attention to over the consideration of the basin to be clean, do not stick to the water.

5, over the yellowish wine (with skin fermentation color deep, peeling friends of the color light, but taste better. Peach more, I'm afraid of trouble, on the skin fermentation), continue to be loaded in the original fermentation altar for late fermentation static sinking, if the sweetness is not enough to add a little sugar fermentation, white sugar can not be too much, more generated wine is very drunk. The sugar added during the fermentation period, add as much as the yeast to eat as much as the yeast to eat peach flesh and sugar to generate wine.

Later fermentation should pay attention to: altar mouth with a plastic film closed, tied tightly without leakage, with a meter to the length of a small plastic pipe through the sealing of the plastic film into the altar, but can never be extended to the wine, from the surface of the wine to be a little higher, and then the other end of the small plastic pipe inserted in a large bottle of water (orange juice bottles or Coke bottles), bottles should be lower than the altar of the wine, the altar of the wine through the fermentation of the gas plastic pipe, or to bloat the riot! The altar. The purpose of the small plastic tube inserted in the water is not into the air, do not let the altar of wine into the contamination of stray bacteria, late fermentation at least 20 days or more than a month, September and October to do the wine, to the winter waxing and waning months, uncover the altar, gently forced out the face of the wine, the bottom of the altar has a white-yellow bottom of the dregs, and then filtered another bottled, as can be eaten. If you like to eat desserts add some sugar.