Article in English: It's important to use a cover that will keep bugs out but allow air to flow in and escape the crock. You can use a crock lid designed for this purpose or stretch a cloth or t-shirt over the opening and secure it in place with a large rubber band. Place the covered crock in a warm area with a temperature around 70 degrees overnight. Putting the crock in a cool place won't facilitate the growth of the yeast. Storing it in a place that's too warm will kill the yeast. Find a good in-between place in your kitchen. The day after you make the mixture, uncover it and stir it thoroughly, and recover. Do this every 4 hours or so the first day, then keep stirring a few times per day for the next 3 days. The mixture should start bubbling as the yeast moves into action. This is the fermentation process that will lead to delicious wine. When the bubbling slows down, about 3 days after it begins, it's time to strain out the solids and siphon the liquid into your carboy for longer-term storage. Once you've siphoned it into the carboy, affix the airlock to the opening to allow for the release of gas while preventing oxygen from coming in and spoiling your wine.  If you don't have an airlock, you can use a small balloon placed over the opening with about 5 pin sized holes in it. Secure it with tape. This will let the gas escape but not let in oxygen. It's better if you can let it age for up to nine, during which time the wine will age and mellow, resulting in a much improved taste. If you used extra honey in your wine, it's better to age it on the longer side, or else it will taste too sweet when you drink it. To prevent the wine from catching a bacteria that could cause it to turn to vinegar, add a Campden tablet to the mixture as soon as you remove the airlock. Siphon the wine into your clean bottles, filling them almost to the top, and cork them immediately. Allow the wine to further age in the bottles or enjoy it immediately. Use dark bottles to preserve the color of red wines.

Summary in Vietnamese:
Đóng kín vại và để qua đêm. Khuấy đều hỗn hợp Must vài lần mỗi ngày. Lọc lấy rượu và chiết vào một bình khác. Ủ rượu khoảng trong ít nhất một tháng. Đóng chai.