1, after picking the fresh and ripe golden cherry fruit, but also with water to clean it, and the fruit on the surface of the thorns removed, cut in half with a knife to remove the skin, remove the core, placed in a half-shade and sunny place to wait for the golden cherry fruit to dry out after the wine can be made, so that the taste of the golden cherry wine is better, but also to prevent the process of bubbling worms.

2, prepare sealed containers, 40 ~ 50 ℃ of white wine, rock sugar, honey and other ingredients, you can also prepare some Chinese wolfberry, ginseng and other ingredients, can increase the nutritional value of gold cherry wine.

3, the fruit will be processed into the container, add some white wine, rock sugar and other ingredients in moderation, and then sealed for a day time, and then put the wolfberry, Codonopsis and other ingredients into the container, the container will be sealed to keep, the container must not be into the air, otherwise it will make the Jinchuru wine bubble failure.

4, in the process of soaking gold cherry wine, do not put it in the sun or humid place, need to be placed in a cool dry place, stored for a month to make its fermentation can drink, if stored for a longer time, soak out of the gold cherry wine taste better, and there is also a preventive effect of diarrhea and other effects.