How to Use:Step 1: Pick raw materialsPreferably grapes with small pulp, more juice, and thick peel.Step 2: Raw material processingGently squeeze to crush the fruit pulp, but do not crush the grape seeds. Load the processed grape raw materials into the fermentation vessel.Step 3: Inoculate yeastAdd the activated yeast to the grape raw material and stir gently. During fermentation, the container must be covered but cannot be sealed. Use the tool twice a day to press the grape skin residue into the wine and stir it properly.Step 4: Determine the amount of sugarGenerally, 10 pounds of grapes can add 1 pound of sugar.Step 5: Filtering and clarifyingFilter the liquor with gauze.Step 6: StorageSpecification:Ingredients: Yeast, emulsifierStorage method: Shading, sealed, placed in a cool dry placeShelf life: 365 daysFood additives: EmulsifierNet content: About 10gPacking list: Wine Yeast 1