Grapes, raisins and pomolo are placed in jars and spring water is added to them. The jars are tightly covered and left for 5 days to a week; until fermented. The jars are shaken once daily and the lid is opened to allow air to get in. After maturity, where they made fizzing sounds and they started to swell to the top . They are strained and the liquid is put to back into the jars, closed and left for a week. An amount of the liquid is poured out of the jars and flour is placed in each and stirred until they came together. The lids are loosely put back on the jars and left for the yeast to rise.
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