 Unlike wines west of Xinjiang, the brewing of museles requires crushing of local varieties of grapes by hand, then strained using the Uighur atlas silk, then boiled with amount of water equal to the juice and desired portion of sugar, until the volume of the mixture is down to the original volume of the juice, then stored in clay urns together with folk recipes varying by localities---in some counties, traditional Uighur herbal medicines, and goji, mulberries, sea-buckthorn, cloves, etc.in others, and even raw and unfeathered pheasants or poussin in others.The brew usually takes more than a month to accomplish.