1, pick the fruit

If you want to use the golden cherry wine, the first need to pick fresh ripe fruit, generally in July to November is the golden cherry blossom and fruit period, can be picked in October to November when the fresh ripe fruit, if you find that there is a rotting fruit, need to take it out in a timely manner, or else the taste of the wine will be greatly reduced.

2, fruit processing

Extracting fresh ripe golden cherry fruit, but also with water to clean it, and the fruit on the surface of the thorns removed, cut in half with a knife to peel, remove the nucleus, placed in a half-shade and sunshine waiting for the golden cherry fruit to dry out can be, so that the golden cherry wine taste better, but also prevent the process of bubbling insects.

3, material preparation

In fact, the best way to soak gold cherry wine is very simple, usually in addition to the preparation of fresh fruit, but also to prepare other materials, such as can be sealed containers, 40 ~ 50 ℃ white wine, rock sugar, honey and other ingredients, but also to prepare some Chinese wolfberry, ginseng and other ingredients, can increase the nutritional value of gold cherry wine.

4, mix and seal

First of all, put the processed fruit into the container, add some white wine, rock sugar and other ingredients in moderation, and then sealed for a day time, and then put the wolfberry, Codonopsis and other ingredients into the container, the container will be sealed to keep, the container must not enter the air, or it will make the Jinchuran wine soaking failure.

5, place

In the process of soaking Jinchuan wine, do not put it in the sun or humid place, need to be placed in a cool dry place, stored for a month to make its fermentation can be drunk, if stored for a longer period of time, soaked out of the Jinchuan wine taste better, and there is also the effect of summer fever and diarrhea.