Steps/Methods

Selection: ripe cherries, there can be no mold, spots, cracked fruit and so on. (I don't think cherry wine is common because cherry is very expensive, after processing a catty of cherries can only produce 1/3 of the wine, the second is to remove the core, remove the stalk, it is also laborious, laborious. (I calculated that the production cost of my wine is also at least 50 yuan / jin above)

Fermentation: fermentation is the sugar in the cherry juice by the action of the yeast to produce alcohol and carbon dioxide, cherry wine before the process of fermentation is the skin and juice mixed together, the yeast in the cherry crushed when it has been accessed in the juice. The temperature of fermentation is preferably 15~25℃, and it is easier to dissipate heat by fermenting in small containers, which can usually reach no more than 32℃. (10 pounds of cherries plus 5 grams of yeast)

Pressing the juice: the method is to use a clean cloth bag or gauze, for squeezing or twisting, the cherry wine liquid that flows out, known as yuan wine. At this time you can add sugar. Most people's habit is to think that cherry wine should be sweet, therefore, the cherry wine needs to be blended with sugar, the amount of sugar added is about 12~14%, dissolving sugar should be dissolved by stirring the original wine. In order to send out the aroma of wine as soon as possible, you can add some brandy wine, pure water for mixing, sweet and sour cherry wine is made, but if the container in the airtight storage for more than 2 months, the flavor of the wine is more mellow.