2, crushing: rinse the ripe red cherries with water, remove the fruit stalks and kernels, and put them into the sterilized juicer, be careful not to use metal tools and containers such as iron and copper (or use a clean aluminum spoon in a cup sterilized) to crush the cherries.

3, fermentation: fermentation is the sugar in the cherry juice by the action of the 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 access to 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).

4, pressure juice: the method is to use a clean cloth bag or gauze, squeeze or twist pressure, cherry wine liquid that flows out, known as yuan wine. This time you can add sugar. Most people's habit is to think that the cherry wine should be sweet, therefore, the cherry wine needs to be blended with sugar, the amount of sugar is about 12-14%, dissolving sugar should be dissolved with the original wine stirring. 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 is stored in a closed container for more than 2 months, the flavor of the wine is more mellow.