1. Main raw materials: hawthorn, pectinase, grape yeast.
2. Equipment and appliances: fermentation barrels, basements, cauldrons, etc.
3. The hawthorn is cored, washed with water, and put into the pot after washing.
4. Add a small amount of water and cook the hawthorn at 60 ℃~70 ℃.
5. Cool the cooked hawthorn to about 55 ℃, add pectinase, and mix well. Completely cool it to about 30 ℃, then add grape yeast and stir it evenly for fermentation.
6. Pour the hawthorn with yeast into the fermentation barrel, and ferment for 7 to 10 days under the temperature of 22 ℃~28 ℃ to produce fruit wine.
7. Filter out the fermented fruit wine, pour it into the fermentation container, store it in the basement or cellar, and ferment again at a temperature of 8 ℃ - 10 ℃, preferably for 30 days.
8. After fermentation, it is necessary to continue to place it in a cool basement for aging. It is appropriate to drink it after aging for more than half a year. During the aging period, stick to pouring (changing) the barrel and keep the barrel always full. The original hawthorn wine will be ready.