How is wild cherry wine made? How to make wild cherry sake

Disinfect hands and containers, and do not use metal tools and containers such as iron and copper. After the cherries are washed, the stems are removed and left to dry, squeezed or mashed by hand. The crushed juice should be put into a container, 170 grams of sugar should be added to each liter of cherry juice, and koji should be added, and after a day there will be faint carbon dioxide bubbles.

2 After 3 days, a large number of bubbles are released, the skin residue floats into a layer of cap, and the taste of juice is tasted, the sweetness gradually decreases, and the taste of wine gradually increases.

The floating cherries should be pressed into the juice several times a day with sterilized chopsticks, on the one hand, to prevent mildew and acidity, but also to soak the skin pigment into the juice, so that the fermentation is more vigorous. When the carbon dioxide is released and is faintly close to calm, the smell of alcohol becomes stronger and the juice begins to clear. The cherry liquor is then squeezed out with clean gauze.

In this way, a cherry wine with a strong aroma and a pleasant taste of sweet and sour taste is made, and if it is stored in a container for 2 months, the wine will have a more mellow taste.

Tips: It's best to use fresh red cherries so that a nice light pink color appears. If you don't have cherries of other colors, they taste the same, but the colors are not so beautiful.

Wild cherry wine, simple and easy to make, without any additives, the wine made is mellow and flavorful, and the taste is very good, so you can drink it with confidence.

Ingredients: wild cherries, rock sugar, mineral water bottles.

Funnel, absorbent cotton.

Homemade wild cherry liquor].

Wild cherries are cleaned.

Wash the mineral water bottles, control the moisture, and put 30 grams of rock sugar in each bottle.

Each bottle contains 80 pieces of wild cherries, leaving room for 20 percent.

After loading, tighten the cap, rinse the outside of the bottle with water, and put it in a cool place to start fermentation.

Seeing that the bottle is bulging, it is best to deflate it once a day until it is ready to ferment.

A month later, when I saw that the wild cherries were floating on them, they were fermented.

With a funnel, put a piece of absorbent cotton and start the first strain.

The strained wild cherry wine is put into a glass bottle and fermented for a second time.

After three weeks, the second fermentation is done, the second filtration is carried out, and when the cap is opened, there is no air, and the wine is ready.

Tips: 1.When fermentation begins, the bottle will swell after about two days, so unscrew the cap once a day and let it go, remember.

2.Note: Be careful when venting the air, do not put the bottle mouth to the face, so as not to collapse to the face, do not forget, remember.

3.If you use grapes, you can use the above methods to make wine.

Ingredients: 500 grams of cherries.

Excipients: 300 grams of rock sugar, 700 grams of fragrant liquor.

1. Clean the cherries and prepare the liquor and rock sugar.

2. Put the cherries in a container, and then add rock sugar, as shown in the picture below.

3. Pour in the prepared liquor, as shown in the picture below.

4. Cover the liquor with cherries and rock sugar, and tighten the cap, as shown in the figure below.

5. After a few days, all the rock sugar melts, and it is slowly fermented in a cool place, as shown in the figure below.

6. After about 2 months, the wine has turned red and can be opened and drunk, as shown in the picture below.

7. The cherry wine brewed in this way is very delicious, as shown in the picture below.

All those steps.

6.Finally, the lid should be saved, and the edible film can be padded between the bottle and the lid to ensure the sealing performance, as the bottle needs to be flipped every few days to ensure that the whole solution is homogeneous.

Wine-stained cherries.

Ingredients: Cherries, rum, lemon juice 1 teaspoon, sugar to taste, method 1, cherry wash and wipe dry, pitted.

2. Wash the sealed bottle, rinse it with hot water, and dry it.

3. Put all the ingredients into a sealed bottle and marinate at room temperature (in a cool place) for about 1 week (I put it in the lower layer of the refrigerator).

Tip 1: Cherries and sealed bottles must not be stained with water, otherwise the quality may be affected.

2. Lemon juice, sugar, and rum can be adjusted according to the size of the bottle and the number of cherries.

3. Rum must be overshadowed by cherries.

Aida collection of recipes.

Raw material selection: decomposition pectin, filtration, main fermentation, blending, aging, barrel change, blending, bottling, sterilization, finished product.

Sorting of cherries.

The harvested cherries are sorted to remove large cherries that are not ripe, rotten or infested. Make sure that the cherries used for winemaking are all ripe, fresh, large cherries.

Destemming, cleaning, sterilization.

The selected cherries are manually destemmed to avoid the bitterness and astringency of the long stems affecting the taste of the wine.

Artificial destemming is the best destemming method that can be taken at present, which can not only remove the long stems well, but also ensure the integrity of the fruit and avoid the loss of juice. The destemmed cherry fruits are washed in purified water and soaked for sterilization.

Broken. The processed cherries are crushed in a special cherry crusher, and the crushed mash is conveyed directly to the fermentation vessel.

Ferment. Fermentation is the reaction of the sugar in the cherry juice through the action of yeast to produce alcohol and carbon dioxide, the fermentation process of cherry wine is mixed with the juice, the yeast is connected to the juice when the cherries are broken, the fermentation temperature is 15 25, and the whole process of winemaking should not exceed 32.

Separation: After fermentation to a certain extent, the pomace is separated from the liquor to remove the pomace.

Aging: Fermented cherry wine generally needs to be aged for 12 months before it can be marketed.

Filtration clarification. At the end of ageing, the wine is filtered and clarified, which is physically filtered and clarified by specialized equipment.

Filling: A complete filling line can provide a truly aseptic environment for the filling process and also improve the filling efficiency.

Cherries are a fruit that many people like to eat very much, and for girls, they are also a must-have fruit for beauty. So what are the cherry brewing methods, and how exactly do you create cherry wine? Do you know all of this?

1. Material selection: ripe cherries, no mold, spots, cracked fruits, etc.

2. Crushing: After rinsing the ripe red cherries with water, remove the stalks and cores, and put them in a sterilized juicer, taking care not to use iron, copper and other metal tools and containers (or sterilize the cherries in a cup with a clean aluminum spoon).

3. Fermentation: Fermentation is to produce alcohol and carbon dioxide from the sugar in the cherry juice through the action of yeast, and the pre-fermentation process of cherry wine is mixed with the skin juice, and the yeast has been connected to the juice when the cherries are broken. The temperature of fermentation is best at 15 25, fermentation in a small container, heat dissipation is easier, generally can reach no more than 32.

10 kg of cherries plus 5 g of yeast).

4. Pressing juice: The method is to use a clean cloth bag or gauze to squeeze or twist the juice, and the cherry wine will flow out, which is called yuan wine. At this time, sugar can be added.

Most people have the habit of thinking that cherry wine should be sweet, so it is necessary to add sugar to the cherry wine, the amount of sugar added is about 12 14%, and the original wine should be stirred to dissolve the sugar. In order to bring out the aroma of the wine as soon as possible, you can add some brandy and purified water to spice it up, and the sweet and sour cherry wine is made, but if it is stored in a container for more than 2 months, the flavor of the wine is more mellow.

Cherry liquor is a delicious alcoholic drink that is made with fresh cherries and a high degree of liquor. To make a delicious bottle of cherry liquor, here's how to make it:

Preparation of materials. To make cherry liquor, you need to prepare fresh cherries, sugar, high spirits, several glass bottles, and a funnel.

The production process. Step 1: Pick the fresh cherries, wash them, cut each cherry with a knife and remove the seeds.

Step 2: Pour the processed cherries into a cleaned glass bottle, add an appropriate amount of sugar and high wine, and pay attention to the appropriate ratio of wine and sugar.

Step 3: Plug the bottle with a cotton ball, place it in a cool and ventilated place, take it out and shake the bottle every few days to let the sugar fully dissolve.

Step 4: It takes a long process to make cherry wine, which takes at least a month, and after the cherry wine has been soaked for a while, it can be removed and filtered out.

How to eat. Cherry wine is a sweet and palatable liquor that can be drunk with a variety of desserts, such as glutinous rice balls, fruit salad, etc. It can also be drunk chilled for a better taste.

How to save it. When storing cherry wine, it is necessary to pay attention to moisture, sunscreen, and mildew prevention, and place it in a cool, ventilated, and dry place. If you do not eat it for a long time, it is recommended to store it in the refrigerator.

This is the detailed method of making cherry liquor, and I hope you can try it out and taste this delicious wine.