Cherry bottles

Steps/Methods Step-by-Step Readers

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Selection: ripe cherries, there can be no mold, spotting, cracked fruit and so on. (I think cherry wine is not common because one is very expensive cherries, after processing a catty of cherries can be out of the wine 1/3, the second is to go to the core, remove the stalk, is also laborious, laborious. (Calculated I make wine production costs are also at least 50 yuan / kg or more)

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Crushing: ripe red cherries rinsed with water, remove the stalks and kernels, put into the sterilized juicer, be careful not to use metal tools and containers such as iron, copper, etc. (or use a clean aluminum spoon in the cup after disinfection) will be crushed cherries.

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FERMENTATION: Fermentation is the production of alcohol and carbon dioxide from the sugar in the cherry juice by the action of the 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)

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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 is stored in a closed container for more than 2 months, the flavor of the wine is more mellow.