Smash grapes and mix with 2kg sugar, wheat and crushed ginger. Place it in an air tight mud vessel and pour water over it. Add the beaten egg white and store for 22 days. Stir the content well once or twice in a week with a wooden ladle.
Filter the wine. Add caramelised sugar and the remaining sugar kept aside. Stir well and store for another 22 days. The wine can be used after filtering.
