1.將葡萄洗凈，用淡鹽水浸泡兩個小時。這是為了去除葡萄皮中的殺蟲劑和其他有害物質。不要用破損的葡萄釀酒，會影響葡萄酒的質量。
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2.再次用清水沖洗，然後瀝幹水分。
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3.將幹葡萄壓碎，放入容器中。發酵過程約需壹周(18-25攝氏度)，視當地溫度而定，高溫地區可能2-3天完成，以葡萄皮完全浮起且無氣泡產生時發酵結束為準。
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4.攪拌，加入糖。壓榨24小時後加入第壹次糖(葡萄重量的5%-7%，第四天放第二次糖)。從第壹次加糖到第七天發酵結束，每天早晚攪拌壹次，將漂浮的葡萄皮再次攪拌入汁中，使發酵充分。
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5.瓶內無明顯氣泡時；可以準備過濾；這通常需要大約8天。把紗布紮成壹個袋子，然後慢慢倒入酒液，再把剩下的葡萄皮和籽包在紗布裏，把殘汁擠到酒液裏。
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6.這時，酒有點渾濁。密封靜置壹周後，加入蛋清攪拌(10斤酒，壹個蛋清，用力攪拌蛋清約15分鐘，攪拌成泡沫)，可使酒更清澈。靜置壹段時間後，酒變得清澈，可以飲用。
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