如何酿酒

1.将葡萄洗净，用淡盐水浸泡两个小时。这是为了去除葡萄皮中的杀虫剂和其他有害物质。不要用破损的葡萄酿酒，会影响葡萄酒的质量。

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2.再次用清水冲洗，然后沥干水分。

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3.将干葡萄压碎，放入容器中。发酵过程约需一周(18-25摄氏度)，视当地温度而定，高温地区可能2-3天完成，以葡萄皮完全浮起且无气泡产生时发酵结束为准。

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4.搅拌，加入糖。压榨24小时后加入第一次糖(葡萄重量的5%-7%，第四天放第二次糖)。从第一次加糖到第七天发酵结束，每天早晚搅拌一次，将漂浮的葡萄皮再次搅拌入汁中，使发酵充分。

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5.瓶内无明显气泡时；可以准备过滤；这通常需要大约8天。把纱布扎成一个袋子，然后慢慢倒入酒液，再把剩下的葡萄皮和籽包在纱布里，把残汁挤到酒液里。

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6.这时，酒有点浑浊。密封静置一周后，加入蛋清搅拌(10斤酒，一个蛋清，用力搅拌蛋清约15分钟，搅拌成泡沫)，可使酒更清澈。静置一段时间后，酒变得清澈，可以饮用。

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