Rack the wine away from the lees again, sulfite it to about 20 ppm. SO2, and place it back in topped up containers for three or four weeks.

• 一个月后；再次分离酒脚；补SO2到20毫克/升；然后装满容器成熟3-4月.；(对我们国内的自酿酒；储存到元旦春节就可以开始享用了