Take about 63 kilograms of lychee juice, pasteurize it, and then add 270 mg of purely cultivated yeast mash, or add the wine cake and allow it to ferment. After the fermentation is completed, filter and change the device. If the degree is not enough, add some wine in proper quantity, then inject into a sterile clean container and seal it in a place with low humidity or in the basement. The better the storage, the better the wine is.