1. Choose cherry

We must choose those that are ripe, and there should be no traces of rot and spots on the surface, otherwise it will affect the taste of the brewed wine and make the taste particularly bad. Therefore, when choosing cherries for wine making, the quality of cherries is very important

2. Break it

We first clean the ripe cherry with clean water, then remove its stem and core, find a juicer, and then disinfect it. Never use iron, copper and other metal tools and containers, and then put the cherry into the juicer for crushing

3. Proper fermentation

Fermentation is that we need to ferment the sugar in the cherry juice to produce some alcohol and carbon dioxide. In this process, the cherry skin does not need to be removed. We need to put it together for fermentation. In this process, we need to control the temperature. Generally, the temperature is about 15 to 25 ° and then ferment in a smaller container, so that it can dissipate heat better. Generally, It can reach a temperature of no more than 32 degrees

4. Press it into juice

We can find clean gauze or cloth bag, then squeeze it out, squeeze out all its juice, and then add some sugar into it. Generally, many people know that wine made of fruit is sweet, so according to the public's concept, we need to add a little sugar into wine and mix it, generally adding 12% to 14% sugar, When the sugar begins to melt, we need to stir and dissolve it with the original wine. In order to make it give off the aroma of wine as soon as possible, we can add some brandy and purified water to make it into sweet and sour cherry wine. However, if we can keep it in the container for more than 2 months, we can increase its brewing time and make the wine taste more mellow and delicious