How to make cherry wine? How to make wine from cherries?

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.

Preparation materials: 500 grams of cherries, 300 grams of rock sugar, 700 grams of fragrant liquor Steps: 1. Wash and dry the water to prepare fragrant liquor and rock sugar.

3. Pour in the liquor and use one and a half bottles.

4. Cover the white wine with cherries and rock sugar, and tighten the cap.

5. After a few days, all the rock sugar melts, and it is slowly fermented in a cool place that cannot be touched.

6. After about 2 months, the wine has turned red and can be opened and drunk.

Cherry wine cooking skills food Cherry does this, my family has to make it once a year, the fragrance is good and the taste is not good, my husband likes it very much.

No money, no technology, so what do you have! Courage, excellent sales team, perseverance, and personal charm!

How to make cherry wine!

Ripe grapes are crushed and destemmed. Sweetened, yeast, relatively closed environment fermentation.

10 kg of grapes, 1 kg of sugar, 5 grams of yeast mix well and dissolve and ferment.

The fermentation temperature is 25-35 degrees, and the fermentation period is 30 days.

For the first 10 days, exhaust every day.

After 20 days, the skins and seeds are filtered out, and then they settle for a few days.

Today I made my own cherry wine, and the taste is very similar to wine, sweet. Glycol; The method is the same as making wine.

First, choose cherries with bright red peel and uniform shape, and carefully pick them so as not to break the peel. Then rinse gently with water repeatedly, then remove and dry in a cool and ventilated place, and then use a juicer to squeeze out the juice for later use. Prepare a porcelain or ceramic container, put in the cherry juice, put it on the steamer and cook for more than 20 minutes, take it out, add the koji (sold in the dry blending store) and mix well, put it in a closed container and ferment for a few days.

Homebrewed fruit wine is a fruit wine made from fresh fruit made by yourself. In the past, we all thought that grapes were the best ingredients for winemaking. But apart from grapes, other sugary foods are good ingredients for winemaking.

One. Process flow:

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

Two. Operational Points:

Raw material selection: Cherry stemming, core add 20% 30% water, 70 heat for 20 minutes, juice while hot.

Decompose pectin: add pectinase, 45 under 5-6 h clarification.

Filtration: Suck the upper clear juice by siphon method, and filter the precipitate with a cloth bag.

Main fermentation: add 5% 10% of the mother, add sulfur dioxide, add sand to adjust the source sugar to more than 15 degrees, ferment until the sugar content drops to 7 degrees, and then add sugar to ferment until the alcohol degree reaches 13 degrees.

Bartling: Adjust the finished wine to 18 to 20 degrees.

Ageing: 1 month in oak barrels at 12 15 °C.

Barrel change: change the barrel once every 3 6 months, and discard the precipitation.

Blending: Add 12% sucrose, 3% caramel, 2% honey, glycerin, and an appropriate amount of alcohol to supplement the loss of aging.

Disinfection: 70 times sterilization for 20 minutes, then cold grilled in sections.

3.Quality requirements: The wine is transparent, golden and has the unique aromatic smell of fermented wine.

4.Precautions.

1) When carrying out the main fermentation, pay attention to the sugar concentration adapted to the yeast is 20%, so the granulated sugar should be added twice, the second time 60%, and the second time 40%.

2) Due to the low nitrogen content in cherries, to the nutrition of yeast, normal fermentation, ammonium sulfate can be added.

3) During the main fermentation, if the alcohol content and sugar content are not the same, the temperature should be adjusted and the yeast solution should be added.

Summary. Raw materials for cherry wine: 500 grams of fresh cherries, 500 grams of sorghum wine (50 degrees), appropriate amount of rock sugar

1.The glass bottle is washed first, and then the bottle can be washed with a little sorghum wine. Make sure there is no water quality2

The cherries are bought and soaked in water for half an hour, rinsed and dried. When washing cherries, do not remove the cherry handle, and then pull it out when the final bottle is filled, so as to ensure that the cherries are clean and avoid impurities entering during cleaning.

How is cherry wine made?

Raw materials for cherry wine: 500 grams of fresh cherries, 500 grams of sorghum wine (50 degrees), appropriate amount of rock sugar Steps: 1

The glass bottle is washed first, and then the bottle can be washed with a little sorghum wine. Make sure there is no water quality2The cherries are bought and soaked in water for half an hour, rinsed and dried.

When washing cherries, do not remove the cherry handle, and then pull it out when the final bottle is filled, so as to ensure that the cherries are clean and avoid impurities entering during cleaning.

3.Cut a cross knife on the top of the cherry and place it in a clean bottle prepared in advance. The cherry cutting cross knife is mainly to ensure that the cherry pulp is well mixed with the wine.

Pour in a full bottle of sorghum wine. The wine should be more high, I chose 50% vol. 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.

Efficacy of cherry wine: 1. Cherry wine has the effect of inhibiting cancer cells and sarcoma, and is a promising new anti-cancer food. 2. Cherry wine is rich in anthocyanins, p-coumaric acid, gallic acid, perilla alcohol and melatonin natural health functional ingredients, which have significant anti-disease health care effects.

3. Cherry wine is rich in a chemical that effectively reduces the blood sugar content in diabetic patients.

4. Cherries have high iron content and are the first of all kinds of fruits. Regular consumption of cherry wine can supplement the body's demand for iron, promote hemoglobin regeneration, and prevent and treat iron deficiency anemia. 5. Nourish the skin.

Cherry wine contains high protein, sugar, phosphorus, carotene, vitamin C, etc., and regular drinking of cherry wine can make the face ruddy, white, delicate, shiny, wrinkles and spots, anti-aging and anti-aging. 6. People who work on the computer for a long time often have headaches, muscle aches and other problems, and drinking more cherry wine can also alleviate or eliminate these symptoms, so as to achieve the effect of brightening the eyes and eliminating eye fatigue.

The method of making cherry wine is to select fresh, clean and intact cherries, remove the stems, wash and dry them for later use.

Place the cherries in a clean, airtight container and add the appropriate amount of sugar in a ratio of 1:1, i.e. a ratio of cherries to sugar is 1:1.

Add an appropriate amount of water to completely submerge the cherries in the water, then cover and let stand in a cool, dry place for 1-2 days. During the fermentation process, the lid is opened every day and stirred with a clean spoon so that the cherries are fully fermented.

After fermentation, the cherry pomace is filtered out with gauze, and the liquor is poured into a clean container and stored tightly. The cherry wine is left in a cool, dry place for 1-2 months to allow it to continue to ferment and age, giving it a richer taste. The sweetness of the wine can be adjusted according to individual tastes, and if sugar is needed, it can be added before or after fermentation.

It should be noted that the process of fermenting cherry wine must be kept clean and hygienic to avoid bacterial contamination. At the same time, it is also necessary to pay attention to the temperature and humidity during the fermentation process to ensure that the cherries can be fully fermented. In addition, the time for making cherry liquor varies depending on factors such as temperature and humidity, and can be adjusted appropriately according to the actual situation.

Precautions for cherry brewing

1. Material selection: Choose fresh, ripe, pest-free and rotten cherries as raw materials, and it is best to choose organic and pollution-free cherries to ensure the best wine.

2. Cleaning: Soak the cherries in clean water to remove impurities and bad fruits on the surface, and then rinse them with flowing water to ensure the hygiene and quality of the raw materials.

3. Sugar control: Cherry brewing needs to add sugar, but the control of sugar needs to be adjusted according to the sweetness and personal taste of cherries, too much or too little sugar will affect the taste and quality of the wine.

4. Fermentation time: The fermentation time of cherry liquor depends on the taste and quality of the wine, generally speaking, the fermentation time of the shengyu shed needs to be more than one week to ensure the taste and aroma of the wine.

5. Temperature control: Cherry brewing needs to be carried out at the appropriate temperature, generally speaking, the fermentation temperature needs to be between 20-30 degrees Celsius, and the high temperature is too low will affect the fermentation effect and quality of the wine.

The home-brewing method of cherry wine is as follows:Ingredients: cherries, liquor, rock sugar.

1. Wash the cherries and dry them.

2. Put a layer of cherries in a glass bottle.

3. Add an appropriate amount of rock sugar.

4. Continue to add cherry rock candy until finished.

5. Pour in the liquor, seal the lid, store in a cool place, and shake the afterglow frequently during storage to make the taste even, and wait until a vertical plum socks can be tasted after a month.

The steps to make homemade cherry liquor are as follows:1. Prepare the ingredients and shoot the remaining void: 200g cherries, 200g water, 50g rock sugar.

2. Wash the cherries, dry them, put them in a bowl and crush them with a spoon, and put the grapes in a container.

3. Spread a layer of rock sugar, then a layer of cherries, and seal the skin of the cover.

It is worth noting that the temperature is high in summer, and the cherry wine will be brewed in one or two days; If the temperature is low (below 30 degrees), it can be brewed for a few more days. It should be noted that the longer it is brewed, the stronger the flavor of the wine; After the sake is brewed, the longer it is left to it, the stronger the flavor of the wine.

Cherry Wine Introduction:Liquor made from cherries is called cherry liquor. Cherries are rich in nutrients, containing more protein, sugar, phosphorus, carotene, vitamin C, etc. than apples and pears, especially high in iron.

Cherries, like grapes, can be used to make wine. The color of the cherry wine is light pink, and the aroma of the wine exudes a faint cherry aroma, which is suitable for female friends to drink, and has a beauty effect.