Homemade pomegranate

According to the order, wine was made before. Recently, pomegranates have been brought on the market and have been given a bottle of wine. Some have crushed the fruit into natural fermentation; others in the simplest way — the fruit has been thrown into the wine for a month or two, and its colour, scent and taste will melt into the wine. Vegetable wine: In principle, whatever the fruit, it can be used to make wine. The fruit is cleaned and dried, and the surface must not be left with any water, or it is easily corrupted. The choice of a very high degree of wine is because the fruit is not bad enough to be thrown in, and the alcohol itself is the best preservative. Then you can put ice sugar on it, and you can put lemon on it. And every few days, it's a little bit more uniform. And you can use low-intensity wine, like this pomegranate, which you can use for a dozen degrees. But with low-intensity bubbles, when the color begins to dissect, it's best to keep it in the fridge, otherwise there's a greater chance of corruption