How to make cherry wine

How to make cherry wine? I believe many rural friends know the method, let me give you a detailed introduction below.

How to make cherry wine

Cherry wine can be brewed from ripe cherries, which has the aroma of cherry and a soft and mellow ester aroma. The color is bright, rose red or light red, and the alcohol content is mostly 9-12 degrees. If you like cherry wine with a higher alcohol content, you can add some sugar during fermentation to increase the alcohol content to 16 degrees. According to experience, adding 17 grams of sugar to each liter of juice can produce 1 degree of pure alcohol after fermentation. For example, to brew a wine with an alcohol content of 4 degrees, 17×4=68 grams of sugar should be added to each liter of cherry juice.

Cherry wine production method

1. Broken

Rinse the ripe red cherries with clean water, remove the stalks and green, moldy, and broken grains, put them in a sterilized container (small jar), and crush or mash them with your hands. However, before operating, you must first wash your hands, wooden sticks, and containers with potassium permanganate water, then rinse them with clean water, and then operate to prevent bacterial contamination. At the same time, be careful not to use metal tools and containers such as iron and copper (or use a clean aluminum spoon that has been sterilized in a cup) to crush the cherries.

2. Fermentation

Fermentation is the process of converting the sugar in cherry juice into alcohol and carbon dioxide through the action of yeast. The pre-fermentation process of cherry wine is that the skin and juice are mixed together. The yeast is connected to the juice when the cherries are crushed. The fermentation temperature is best between 15 and 25°C and should not exceed 35°C. However, it is easier to dissipate heat in small containers for fermentation, and the temperature can generally reach no more than 32°C.

When cherry juice is put into the container, it will generally start to ferment after one day. The liquid surface is calm at first, and weak carbon dioxide bubbles are generated, indicating that the yeast has begun to multiply. After 2-3 days, a large amount of carbon dioxide is released, and the skin residue floats up to form a cap. When you taste the juice, the sweetness gradually decreases and the wine taste gradually increases.

During fermentation, the floating cherries should be pressed into the juice with sterilized chopsticks twice a day. This can prevent the cherries from getting moldy and becoming sour. At the same time, the pigment on the skin can be soaked into the juice, and CO2 can be discharged, so that the yeast can get oxygen, making the fermentation more vigorous.

After the climax, the fermentation momentum begins to weaken, and sugar can be added at this time. Sugar should be dissolved with cherry wine instead of adding it after dissolving it in water. After the white sugar is completely dissolved, continue to ferment in the container. Finally, the carbon dioxide is released until it is weak and almost calm, the alcohol taste is very strong, the sugar content is reduced to less than 1%, and the juice begins to become clear, which means the fermentation is over, and then it is squeezed to separate the skin and juice.

3. Pressing

The pressing method is to use a clean cloth bag or gauze to squeeze or twist, and the cherry wine will flow out, which is called Yuanjiu.

4. Add egg white to clarify

Add about one egg white to 30 ml of cherry wine. The method is to beat the egg white into foam, stir it with a small amount of wine, then add it to the wine, stir it thoroughly and let it stand until the wine is clear, and discard the sediment.

5. Adding sugar to cherry wine

Most people think that cherry wine should be sweet. Therefore, cherry wine needs to be mixed with sugar, with the amount of sugar added being about 12~14%. When dissolving the sugar, stir it with the original wine.

In this way, cherry wine with a strong "rose" aroma and sweet and sour taste is produced. However, if it is stored in a sealed container for 2 months, the flavor of the wine will be more mellow.