Self-made watermelon

Why do you want to make watermelon wine? There's a certain concentration of alcohol in the wine, and there's always some discomfort about the wine bought, and we don't know how it got here, and we've found cases of brand-made red-hot forgery. You make your own wine to make sure every alcohol is made by hand. The wine's good and bad, I don't understand, just because it promotes blood circulation. Long hours of pre-computer work, with not only impaired vision but also a broken cervical vertebrae, can have a direct impact on the blood supply in the head, and it is useful to have a small amount of fruit and wine at regular intervals. Only wine is too monotonous to drink anything. We don't have the equipment for testing, and we don't know what the alcohol is when we're done. It's okay, it's not too high, it's just a dozen degrees plus sugar, and it's not usually appropriate to keep it too long. If the conditions are right, the opportunity to make high-quality wine can be used for an appropriate period of time. The watermelon is broken with a knife, the seeds are bottled, seven or eight cents full; Add a few grapes filtered from wine, and press into the centre of the bottle; Wreck the cap, without too much wrinkle, and place the room temperature; Add sugar for the first time after the bubble, and the bubble weakens for the second time; Open the cap two or three times a day with a clean spoon to press the watermelon on it into the juice; (b) The second fermentation must be sealed at the time of the second fermentation and drinkable after a month。