Clean and wash the grapes. Dissolve 5 gm yeast and 10 gm sugar in 100 ml hot water and keep it for half an hour.
Smash the grapes with a wooden ladle. Add the remaining sugar, water, prepared yeast, cinnamon and clove and stir well. Store in a mud vessel ( only up to 3/4 level )and tightly close the mouth of the vessel.
After 10 days filter the wine. Beat egg white and add to the wine. Keep this in the vessel for 2 days. It can be used after filtering.