How to make cherry wine at home?

Ingredients:

2000g fresh ripe cherries, 240g sugar, one pack of Angel liqueur koji (8g package).

Brewing steps:

1. Crushing. Rinse the ripe red cherries with clean water, remove the stems, green pellets, moldy pellets, broken cherries, etc., put them into a sterilized container, squeeze or mash them with your hands, and during the process of mashing the cherries, You can sprinkle in angel liqueur koji. Before operation, hands, wooden sticks, containers, etc. must be washed once with potassium permanganate and then rinsed with clean water before operation to prevent contamination by miscellaneous bacteria. At the same time, be careful not to use iron, copper and other metal tools and tools. container.

2. Fermentation. Pour the mashed cherries with their juice into the fermentation container to start the fermentation process. The fermentation container is washed once with potassium permanganate water in advance, then rinsed once with water, and finally the water is dried. When pouring cherry juice, make sure the fermentation container is clean and free of water.

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. The fermentation temperature is preferably between 15 and 25°C and should not exceed 35°C. However, fermentation in small containers is easier to dissipate heat and generally does not exceed 32°C.

During fermentation, the floating cherries should be pressed into the juice twice a day with sterilized chopsticks. This will prevent the top cherries from growing mold and becoming sour, and at the same time, the pigment on the skin can be immersed in the juice. , and discharge CO2, allowing the yeast to obtain oxygen and ferment more vigorously.

After the fermentation climax, the fermentation momentum begins to weaken. At this time, you can add white 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 and the sugar content is strong. When it is reduced to less than 1% and the juice becomes clear, the fermentation is over.

Note: White sugar can be added at this time or when the cherry juice is poured into the fermentation container. The effect of the two methods is basically the same.

3. Squeeze. After the fermentation is completed, use a clean cloth bag or gauze to squeeze or twist the wine, and the cherry wine liquid will flow out, which is called Yuanjiu. The Yuanjiu obtained at this time is still relatively turbid and needs to be clarified to further remove fine impurities in the wine.

4. Clarification. Add about one egg white to every 30 ml of 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. Deployment. During the fermentation process, the sugar is basically consumed. If you want the cherry wine to be a little sweet, you should add sugar at this time to prepare it. Add about 12 to 14% sugar and stir until dissolved.

After the above five steps, the sweet and sour cherry wine is made, but if it is stored in an airtight container for 2 months, the flavor of the wine will be more mellow.

Tips:

You can also brew cherry wine without adding sugar. The cherry wine brewed in this way is generally 9 to 12 degrees. If you want to increase the alcohol content, you can add some sugar during fermentation, which can increase the alcohol content to 16 degrees. According to experience, adding 17 grams of white sugar to each liter of fruit juice can produce 1 degree of pure alcohol after fermentation. For example, to brew wine with 4 degrees of alcohol, 17 × 4 = 68 grams of sugar should be added to each liter of cherry juice. But be aware that the maximum alcohol content can only reach 16 degrees. The above ratio is calculated based on 16 degrees. You can convert and adjust the amount of sugar according to your needs.