1． broken. Rinse the ripe red cherries with clean water, remove the stems, green grains, moldy grains, broken grains, etc., put them into a sterilized container (small tank), squeeze or mash them with your hands, but you must use your hands before operation. , wooden sticks, containers, etc. are washed once with potassium permanganate water, and then rinsed with clean water before handling to prevent contamination by miscellaneous bacteria. At the same time, be careful not to use iron, copper and other metal tools and containers (or use clean Aluminum spoon sterilized in cup) mash the cherries.
2. Fermentation. Fermentation is the production of alcohol and carbon dioxide from the sugar in cherry juice through the action of yeast. The pre-fermentation process of cherry wine is that the skin juice is mixed together, and the yeast has been integrated into the juice when the cherry is broken
Fermentation temperature It is best to be at 15~25℃ and should not exceed 35℃. However, fermentation in small containers makes it easier to dissipate heat and can generally reach no more than 32℃.
After the cherry juice is put into the container, fermentation usually begins within one day. The liquid surface is calm at first, and weak carbon dioxide bubbles are produced at this time, indicating that the yeast has begun to reproduce. After 2 to 3 days, a large amount of carbon dioxide is released, and the skin residue floats to form a cap. When you taste the juice, the sweetness gradually decreases. , the smell of wine gradually increases.
During fermentation, the floating cherries should be pressed into the juice twice a day with sterilized chopsticks. This will prevent the cherries from growing mold and becoming sour, and at the same time, the pigment on the skin can be immersed in the juice and drained out. CO2 allows the yeast to obtain oxygen and ferment more vigorously.
After the climax, the fermentation momentum begins to weaken. At this time, sugar can be added. The sugar is dissolved with raw cherry wine instead of adding water to hydrate the sugar. After the white sugar is completely dissolved, continue fermentation in the container. , finally the carbon dioxide is released until it is weak and almost calm, the alcohol smell is very strong, the sugar content is reduced to less than 1%, the juice becomes clear, that is, the fermentation is completed, press and separate the skin juice. 3. press. The pressing method is to use a clean cloth bag or gauze to squeeze or twist, and the cherry wine liquid will flow out, which is called Yuanjiu.
4. Add egg white to clarify. Add approximately one egg white to 30 ml of original cherry wine. The method is to beat the egg white into a foamy state, stir it thoroughly with a small amount of wine, then add it to the wine, stir it thoroughly and let it sit until the wine liquid is clear and transparent, and discard the sediment.
5. The kirsch is sweetened. Most people's habit is that cherry wine should be sweet. Therefore, the cherry wine needs to be mixed with sugar. The amount of sugar added is about 12~14%. When dissolving the sugar, stir it with the original wine.