2. Add 2 grams of dry yeast to the crushed cherries and mix well. In order to increase the alcohol content, you can add the appropriate amount of sugar. (17 grams of sugar per liter of juice produces 1 degree of pure alcohol after fermentation)

3. Put the crushed cherries into a container. Be careful that the container is not metal and that it is not too full or it will overflow during fermentation. Don't seal the container, just cover the mouth of the container with a plastic bag or something else to make it easier for the carbon dioxide from fermentation to be released. Look to see if the pulp is being toppled out of the container by the gas, and also use chopsticks to press the surface pulp into the juice, placing the pulp to oxidize or deteriorate if exposed to air for a long period of time.

===Third day===

The fermentation of the pulp slows down and the rate of gas production gradually decreases. We can continue to leave it for a few days and do further processing after the pulp no longer produces visible bubbles.

===Day 4 or 5 ===

After the fermentation reaction has slowed down (we can already smell the distinct wine odor), we use gauze to separate the wine from the pulp. The wine is then poured back into the container.

If you want to increase the alcohol content, you can continue to add sugar to the wine at this time.

The container is then placed in a cool, lightproof place for three days. Further completing the fermentation process.

===Day 7-8===

At this point, the fermentation of the wine has stopped, and a large amount of yeast clumps will have settled at the bottom of the container. We will next filter the wine.

Filtering can be done with multiple layers of gauze, the finer the filter the better. Then you can use egg whites to adsorb and purify the suspended particles in the wine. 5L of wine is enough to use one egg white, make sure to beat the egg whites until they are foamy, just like in a cake (the egg whites in my video were not beaten enough). Then mix the egg whites with the liquor, shake well, and let it sit for about 2 weeks.

===Day 25-30===

At this point, the wine is divided into three layers, with solid impurities adsorbed by the egg whites on the surface, and residual yeast chunks (sludge) on the bottom. We need to use a tube to suck out the middle part of the liquor using siphoning.

(If you feel that the siphoned liquid is still not pure enough, you can further filter it with activated charcoal used in food processing.)

Then seal the wine in a bottle and store it.

It's my first time brewing, and there are still a lot of things I haven't perfected in the process. The brew came out to be about a dozen degrees (not good enough to measure without a wine meter). The liquor has a slightly bitter flavor, and you need to add honey when you drink it.

Cherry wine practice

With ripe cherries you can make cherry wine, which has a cherry flavor as well as a soft and mellow ester flavor. The color is bright, rose-red or light red, and the alcoholic strength is mostly 9 to 12 degrees. If you prefer a more alcoholic cherry wine, you can add some sugar to the fermentation to increase the alcoholic strength to 16 degrees. According to experience, 17 grams of sugar per liter of juice after fermentation can produce 1 degree of pure alcohol, for example, brewing alcohol 4 degrees of wine, per liter of cherry juice should add sugar 17 × 4 = 68 grams.

Method of production

1. Crushing. After rinsing the ripe red cherries with water, remove the stalks and green grains, moldy grains, broken grains, etc., put them into the sterilized containers (small cylinder), squeeze or mash them by hand, but before operation, you must wash your hands, sticks, containers, etc., with potassium permanganate once, then rinse them with water once and then operate them to prevent contamination by stray bacteria, and at the same time, you should pay attention not to use the tools and containers of metals such as iron, copper, etc. (or a clean aluminum spoon in the cup sterilized) to crush the cherries. cup sterilized) to mash the cherries.

2. 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 been access to the juice

Fermentation of the temperature is best in the 15 ~ 25 ℃, should not exceed 35 ℃, but with small containers of fermentation, heat dissipation is easier, generally can reach no more than 32 ℃.

When the cherry juice into the container, usually after a day to start fermentation. Liquid surface is calm at the beginning, then there has been a weak carbon dioxide bubbles, said the yeast has begun to multiply, after 2 ~ 3 days there is a lot of carbon dioxide release, the skin dregs floating into a layer of cap, mouth taste juice, sweetness gradually reduced, wine flavor gradually increased.

Fermentation should be floating cherries every day with sterilized chopsticks pressed into the juice twice, which on the one hand prevents moldy cherries, sour, and at the same time the skin pigmentation can be immersed in the juice, and the discharge of CO2, so that the yeast get oxygen, fermentation is more vigorous.

After the climax, the fermentation momentum began to weaken, at this time you can add sugar, sugar is used to dissolve the cherry wine, and do not use water to sugar and then add, and so the sugar is completely dissolved, and then continue to ferment in the container, and finally carbon dioxide release to weak and close to the calm, the alcohol flavor is very strong, the sugar is reduced to less than 1%, the juice began to be clear, that is, for the end of the fermentation, pressing, the skin and juice separation. The juice will be separated from the skins.

3. Pressing. The method of pressing is to use a clean cloth bag or gauze, squeeze or twist, cherry wine liquid that flows out, known as yuan wine.

4. Add egg white to clarify. 30 ml of cherry wine with about one egg white. The method is to beat the egg white into foam, with a small amount of wine mixing fully, and then add the wine, and then fully mixing and standing, until the wine is clear and transparent, the sediment will be discarded.

5. Cherry wine with 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 is about 12~14%, dissolving sugar should be dissolved with the original wine stirring.

In this way, with a strong "rose" flavor, sweet and sour cherry wine made, but if the container in the closed storage for 2 months, the flavor of the wine is more mellow

Cherry wine

Recipe:

200 grams of fresh cherry, 500 grams of white wine.

Effects:

Beneficial to the qi, dispel wind-dampness. Suitable for numbness of limbs, paralysis, rheumatism, lumbar and leg pain, frostbite and other conditions.

Making:

1. Remove impurities from cherries, wash them and put them in a bottle.

2. Pour the wine into the bottle with cherries, cover and seal tightly, stirring once every 3 days, soaking 15-30 days into.

Diet:

Take 30 grams twice a day. Do not drink more.