(material selection)

Choose ripe cherries, full and shiny, fresh, preferably freshly picked. Pick out damaged spots and cracks and keep them intact (don't soak damaged cherries in wine, which will affect the efficacy and easily destroy the taste of wine).

What is the appropriate degree of pure grain liquor in cherry wine, and what is delicious? )

It is not recommended to soak cherry wine with too high a degree. You can use 42-degree or 52-degree white wine, which is beneficial to the dissolution of organic matter in cherries, and the raw materials will slightly dilute the alcohol content. (The degree will not drop much, and your wine will probably drop 1-2 degrees. ) The aroma of fruits with too high a degree will be masked, and the nutrients of cherries with too low a degree will not be well dissolved.

It is suggested to choose Luzhou-flavor sorghum liquor for brewing. Luzhou-flavor sorghum liquor has pure taste and outstanding flavor. The content of acid and fat is less than that of Luzhou-flavor and Maotai-flavor, so it is easier to dissolve out the organic components in the fruit, and it can also retain the aroma substances to the greatest extent, so that the aroma of cherry and wine can be better combined. That's why I suggest you choose 42-degree or 52-degree Luzhou-flavor sorghum liquor. Of course, it must be pure grain liquor.

A friend recommended a pure grain fragrant sorghum wine that he often drinks. The bottle design of "ancient bubble wine and grain wine" is very humanized. The bottle only contains half a bottle of wine, and thousands of milliliters of space are specially reserved. It is very convenient to add brewing materials directly, avoiding buying wine and brewing wine bottles. I bought it in the morning and received it in the afternoon. It's very fast.

(Soaking wine formula)

Cherry 1800 g, 5000ML of special wine soaked at 42 degrees (multi-bubble can be made according to this ratio 1: 4).

1. Cherry should be ripe, full, shiny and fresh, preferably just picked.

2. Wash, air-dry, treat cherries and remove the stones.

3. Pour the pitted cherries directly into the wine.

4. Keep your mouth shut and soak for two weeks before drinking.

5. Drink 15 to 20ml each time. You can't drink. You can add some water when drinking.

(efficacy)

Cherry wine is rich in potassium ions, which can supplement enough potassium ions for the body, reduce uric acid, dispel wind and remove dampness. Drinking cherry wine can supplement the human body's demand for iron, not only prevent iron deficiency anemia, but also strengthen the body, strengthen the brain and improve intelligence.