first step

Grapes are picked, cleaned and dried in the shade (preferably). The glass jar is disinfected with proper amount of white wine first, and then washed with clear water; If the sugar is made of rock sugar, it should be ground into pieces in advance for later use.

Second step

Squeeze the grape fruit slightly by hand, lay a layer of grapes, and then lay a layer of rock sugar. In this way, lay a layer of grapes and a layer of rock sugar. It is best not to separate the peel from the pulp, so that the grapes are not easy to float up.

Third step

At the temperature of 15~25℃, after about a week of intense fermentation, the wine and grape residue were obviously separated. At this time, the grape residue floating on the upper part of the wine liquid was taken out, and the wine liquid was squeezed out with clean white cloth. The wine liquid was put back into the original container, and the residue was discarded. The bottle cap was closed and allowed to stand for about half a month to enter the secondary fermentation.

Fourth step

Let the newly brewed wine stand for a while. At this time, the wine can be pumped into a dark clean bottle with a straw, sealed and stored in the dark at14-17 degrees (Celsius).