Cherry wine brewing method illustration:

Selection: ripe cherries, there can be no mold, spots, cracked fruit and so on.

Crushing: after rinsing ripe red cherries with water, remove the stalks and pits and put them into a sterilized juicer, be careful not to use tools and containers made of metal such as iron or copper (or use a clean aluminum spoon in a cup sterilized) to crush the cherries.

FERMENTATION: Fermentation is the production of alcohol and carbon dioxide from the sugar in the cherry juice by the action of yeast, and the pre-fermentation process of cherry wine is the skin and juice mixed together, and the yeast has been accessed into the juice when the cherries are crushed . The temperature of fermentation is preferably 15~25℃, and it is easier to dissipate heat by fermenting in small containers, which can usually reach no more than 32℃. (10 pounds of cherries plus 5 grams of yeast)

Pressing the juice: the method is to use a clean cloth bag or gauze, for squeezing or twisting, the cherry wine liquid that flows out, known as yuan wine. At this time you can add sugar. Most people's habit is to think that cherry wine should be sweet, therefore, the cherry wine needs to be blended with sugar, the amount of sugar added is about 12~14%, dissolving sugar should be dissolved by stirring the original wine. In order to send out the aroma of wine as soon as possible, you can add some brandy wine, pure water for mixing, sweet and sour cherry wine is made, but if the container in the airtight storage for more than 2 months, the flavor of the wine is more mellow.