Cherry wine can be made from ripe cherries, which has the aroma of cherries as well as a soft and mellow ester flavor. The color is bright, rose-red or light red, and the alcoholic strength is mostly 9 to 12 degrees. If you prefer a more alcoholic cherry wine, you can add some sugar to the fermentation to increase the alcoholic strength to 16 degrees. According to experience, 17 grams of sugar per liter of juice, after fermentation can produce 1 degree of pure alcohol, for example, brewing wine containing 4 degrees of alcohol, per liter of cherry juice should be added sugar 17 4 = 68 grams.
Method of production:
1. Crushing Ripened red cherries with water, after rinsing, remove the stalks and green grains, moldy grains, broken grains, etc., into the sterilized containers (small cylinder), squeezed by hand or mashed, but the operation of the hands, sticks, containers, etc. must be washed with potassium permanganate of water, and then rinsed with clean water, then go to the operation, in order to prevent contamination of miscellaneous fungi, and to be careful! Do not use tools and containers made of iron, copper and other metals (or use a clean aluminum spoon in a cup sterilized) to mash the cherries.
2. Fermentation Fermentation is the sugar in the cherry juice by the action of yeast to produce alcohol and carbon dioxide, cherry wine pre-fermentation process is the skin and juice mixed together, the yeast in the cherry crushing has been access to the juice in the fermentation of the temperature is best in the 15 ~ 25 ℃, should not exceed 35 ℃, but with a small container of fermentation, the heat dissipation is easier, generally can reach no more than 32 ℃.
When the cherry juice into the container, generally after a day to start fermentation. Liquid surface is calm at the beginning, then there has been a weak carbon dioxide bubbles, said the yeast has begun to multiply, after 2 ~ 3 days there is a lot of carbon dioxide release, the skin dregs floating into a layer of cap, mouth taste juice, sweetness gradually reduced, wine flavor gradually increased.
Fermentation should be floating cherries every day with sterilized chopsticks pressed into the juice twice, which on the one hand prevents moldy cherries, sour, and at the same time the skin pigmentation can be immersed in the juice, and the discharge of CO2, so that the yeast get oxygen, fermentation is more vigorous.
After the climax, the fermentation momentum began to weaken, at this time you can add sugar, sugar is used to dissolve the cherry wine, and do not use water to sugar and then add, and so the sugar is completely dissolved, and then continue to ferment in the container, and finally carbon dioxide release to weak and close to the calm, the alcohol flavor is very strong, the sugar is reduced to less than 1%, the juice began to be clear, that is, for the end of the fermentation, pressing, the skin and juice separation. The juice will be separated from the skins.
3. Pressing The method of pressing is to use a clean cloth bag or gauze, squeeze or twist pressure, cherry wine liquid will flow out, known as yuan wine.
4. Clarification with egg white 30 ml of cherry wine with about one egg white. The method is to beat the egg white into foam, mix it with a small amount of wine, then add it to the wine, then mix and leave it until the wine is clear and transparent, and discard the sediment.
5. Adding sugar to cherry wine Most people's habit is to think that cherry wine should be sweet, so it is necessary to add sugar to cherry wine for blending, the amount of sugar is about 12~14%, dissolving sugar should be dissolved by stirring the original wine.
In this way, cherry wine with a strong "rose" flavor, sweet and sour, is made, but the flavor of the wine is more mellow if it is stored in a container in a closed place for 2 months.