1, make sure to prepare fresh cherries, and then select the largest and most tender cherries from them, without wounds and necrosis. Then clean the cherries and remove their long tips. The tips of the cherries will give a bitter flavor to the wine and must be removed.

2, generally speaking 5 pounds of cherries in wine, you need about 1.5 to 2 pounds of rock sugar portion. Look at how many cherries you have, and then prepare the icing sugar portion. Try to use monocrystalline rock sugar or large rock sugar, white granulated sugar is far less flavorful than these two types of rock sugar.

3, in addition to icing sugar, but also to prepare a sealed jar and white wine. White wine is very simple, as long as the concentration of 50 to 60 degrees between the fragrant white wine can be, Erguotou or sorghum wine can be. The sealing jar must be good sealing performance, and then wash it, and then put it upside down to drain.

4, the cherries have been washed into a sealed jar, and then put the rock sugar inside, and finally poured into the white wine in which the amount of white wine must be enough. At the very least, it should be no more than cherries and rock sugar. In fact, you can also according to their own taste to flavor a little, if you like some sweet fruit wine, add a little rock sugar, if you want the wine flavor more mellow, add a little more wine, and finally seal the mouth on the line.

5, the brewed cherry wine after sealing the best in a cool dry environment, waiting for the bottle of cherry natural fermentation on it. Brewing time you can choose, generally 7 days later, cherry wine will be brewed, but the taste is relatively light, if you want to be a little stronger can be soaked for a month, 2 months is the purest, more than a year do not drink.