The preparation of cherry wine can be completed in four steps
The preparation of cherry wine can be completed in four steps. Cherry wine is the most popular fruit wine in life, with a ruddy color and a delicious taste. It is sweet and the taste is sweet and sour. Many friends want to make kirsch at home. Let me share how to make kirsch in four steps. Make kirsch in four steps1
1. Material selection:
Overripe large cherries should not have mold, black spots, cracks, etc. (I think the reason why cherry wine is not common is that firstly, large cherries are too expensive. After processing, one pound of large cherries can produce only 1/3 of the wine. Secondly, it requires peeling and removing the stems, which is also time-consuming and laborious. Forget it. Come on, the production cost of my winemaking is at least 50 yuan/jin)
2. Crushing:
Wash the perfect red cherries with cold water and remove the fruit. Put the stems and nuts into a sterilized juicer. Be careful not to use iron, copper or other metal tools and utensils (or use a clean aluminum spoon to sterilize in a cup) to crush the cherries.
3. Fermentation:
Fermentation is the process of converting the sugar in cherry juice into ethanol and carbon dioxide through the action of yeast, which is the precursor of cherry wine. The whole process of fermentation is that the skin and juice are mixed together, and the yeast has been incorporated into the juice when the cherries are crushed. The best temperature for fermentation is 15~25℃. Use small and medium-sized vessels for fermentation. It is easier to dissipate heat. Generally, it can be no more than 32℃. (10 pounds of large cherries plus 5 grams of yeast)
4. Juice pressing:
The method is to use a clean cloth bag or gauze to squeeze or twist the cherries. The wine liquid flows out and is called Yuanjiu. You can add sugar at this time. Most people's habit is that cherry wine should be sweet. Therefore, the cherry wine needs to be prepared with sugar, and the sugar content is about 12~14%. When dissolving the sugar, use puree wine to stir and dissolve. In order to spread the aroma as soon as possible, you can add some brandy and mineral water to adjust, and the sweet and sour cherry wine is made. However, if it is stored in an airtight container for more than 2 months, the wine will taste more mellow. The preparation of cherry wine can be completed in four steps 2
Preparation:
First we need to prepare cherries, rock sugar and sorghum wine. These ingredients are quite simple! And the price is also very reasonable. We have to choose fresh cherries. Most of them are relatively fresh at this time in May. So I don’t have any big concerns about this. It’s not allowed to be completely cooked. Because it’s too ripe, the sweetness may be too sweet. Then the amount of rock sugar should be about 1:10. If you like it sweeter, you can use the ratio of 1:3. The concentration of wine is in the 42-55 range, so don’t worry about it being too high. When it is stored for a period of time, its degree will decrease.
Steps
1. Wash the peaches with clean water and dry them naturally.
2. Prepare sorghum wine (50%vol)
3. In a clean bottle prepared in advance, add cherries with a cross-cut knife on the top.
4. Then add rock sugar. The amount of rock sugar can be based on personal preference. Girls like the wine to be sweeter, so they can add more rock sugar.
5. Put in a whole bottle of sorghum wine. It’s better to have a higher alcohol content. I chose 50%vol.
6. Okay, finally save it.
Tips for making
1. The bottles must be prepared in advance and must be clean. After cleaning, you can rinse the bottle with a little sorghum wine.
2. When washing cherries, do not remove the cherry handles until the final bottling. This will ensure the cherries are clean and avoid impurities entering during cleaning.
3. Cutting cherries with a cross flower knife is mainly to ensure that the cherry pulp and wine are fully mixed.
4. It doesn’t matter if the rock sugar pieces are larger, because the sugar will eventually melt into the wine.
5. A piece of edible film can be placed between the bottle and the lid to ensure sealing performance, because the bottle needs to be turned over every few days to ensure that the entire solution is uniform.