1. Cut the selected grapes with scissors, and be careful not to leave stalks, so that bacteria will not enter during cleaning and the wine will be healthy.
1. Cut the selected grapes with scissors, and be careful not to leave stalks, so that bacteria will not enter during cleaning and the wine will be healthy.
1. Cut the selected grapes with scissors, and be careful not to leave stalks, so that bacteria will not enter during cleaning and the wine will be healthy.
2. soak the cut grapes in clear water, then grab a few handfuls of starch and flour and wash them. Starch and flour can effectively remove floating ash on the surface of grapes.
3. Put the washed grapes in a cool and ventilated place to dry the water.
4. Prepare a glass container disinfected with hot water, crush the grapes and put them on the bottom layer of the container, and put a layer of rock sugar on it. Put a layer of grapes and a layer of rock sugar in two-thirds of the container according to the ratio of 5: 1 (it can't be filled, and it will flatulence during fermentation).
5. Seal your mouth tightly with plastic wrap and stick some small eyes with toothpicks. Ferment in the shade.
6. When the grapes float, they should be stirred up and down every morning and evening, otherwise they will break.
After 7.30 days, we will filter with gauze to completely filter out the residue, and then ferment for 20 days before drinking. If wine needs to be stored for a long time, it is recommended to put it in oak barrels and fill it up. Do not enter the air to prevent oxidation and rancidity.
2. Ying Qi was a general of the Qin clan during the Warring States period, the common son of Duke Xiaodong of Qin, and the half-brother of King Huiwen of Qin, whose mother was a native of South K
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