1. Selection of raw materials: select fresh and mature mulberries, and remove the fruit stalks.

2. Cleaning: rinse 10 ~ 15 minutes with flowing clean water, wash away impurities such as silt and drain water.

3. Juicing: Mash the raw materials in barrels or cans, and then wring the juice with clean gauze.

4. Heating: pour the fruit juice into aluminum pot and heat it to 70 ~ 75℃ (iron pot is not allowed) 15 minutes to solidify it and separate out impurities such as protein.

5. Fermentation: after the juice is cooled, the supernatant is sucked out by siphon and transferred to the fermentor (all utensils need to be disinfected and sterilized before fermentation, that is, sulfur is smoked for 8- 10 hour). Add 2-3 kilograms of distiller's yeast to every 100 kilograms of fruit juice, cover the cylinder head after stirring evenly, keep the room temperature at 25-28℃, and the alcohol content will reach after 5-4 days.

6. Feeding: Siphon the fermented wine into another jar or barrel, add 60-65% white wine according to the alcohol content after fermentation to make the alcohol content reach 20%, then add 10- 12% sucrose, stir evenly and cover.

7. Storage: 10~ 15℃ for two months, and then change barrels.

8. Bottle: Filter the wine with gauze and put it in a bottle.

9. Sterilization: The bottle can be eaten after being sterilized in hot water above 70℃ 10 minutes.

Kirsch wasser.

Raw materials: ripe fresh cherry1090g, 50% grain liquor1000ml.

The practice of cherry wine:

Ingredients: 5 kg of cherries.

Ingredients: sugar yeast

Production process:

1. Wash the cherry, remove the core and mash it. It is best to use an electric mixer.

2. Add 2g of dry yeast into minced cherry meat and stir well. In order to improve the alcohol content, a proper amount of sugar can be added. (Adding 17g sugar to each liter of fruit juice can produce 1 degree pure alcohol after fermentation. )

3. Put the crushed cherries into the container. Be careful that the container should not be metal or too full, otherwise it will overflow during fermentation. Do not seal the container, just cover it with plastic bags or other things, so as to release the carbon dioxide produced by fermentation.

4.30 days later, the cherry residue was filtered out, filtered with gauze, precipitated for one hour, and the supernatant was taken, bottled and sealed to obtain the cherry wine.