Usually, ten pounds of cherries can soak about five pounds of wine; The main cherry varieties used for wine-making are: red light, big purple, Rubins and Italian early red.

It is recommended to use grain liquor with a temperature above 40 degrees to make cherry wine, which is convenient for storage. Generally, it is not a problem to put it for several years, and the taste is simpler and mellow. In the process of processing, the color of cherry will gradually fade. This is because the alcohol concentration is very high, and the cell juice in the peel pulp is separated out, and the color of wine will become red.

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For cherry soaking wine, it is advisable to choose low-alcohol grain fermented wine, such as rice wine, yellow wine and sorghum wine (about 40), among which cherry with yellow wine has the best taste. Cherry yellow wine can be stored in a dark and cool place for 8 months to 1 year without deterioration.

Manually remove the stems of the selected cherries to avoid the bitter taste of the long stems from affecting the taste of the wine; Manual stem removal is the best method to remove stems at present, which can not only remove long stems well, but also ensure the integrity of fruits and avoid the loss of juice.