What are the methods for making cherry wine? What should we pay attention to when making cherry wine?

The wine selected for making cherry wine must be low in alcohol and obtained by natural fermentation of grains, such as yellow wine, sorghum wine, rice wine, etc. So, what are the methods for brewing cherry wine? What should be paid attention to when making cherry wine? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. Brewing method of cherry wine

2. What should we pay attention to when drinking cherry wine?

3. How to make cherry wine

How to make cherry wine

Prepare ripe cherries. Rinse the ripe red cherries with clean water, remove the stems and pits. Put them into a sterilized juicer to crush the cherries. Put the crushed cherries into a container and add an appropriate amount of yeast.

What should I pay attention to when drinking cherry wine?

First: Choose fresh cherries

If you want to get a better-tasting cherry wine, the cherries you choose must be fresh. Wash them and let them dry naturally before soaking them in wine to prevent the cherry wine from becoming sour.

Second: Wine selection

Cherries and wine should be mixed in a ratio of 1:10, and soaked for a week before consumption. Uncovering the lid before consumption will affect the efficacy. In addition, special attention should be paid to the storage of cherry wine. It is best to place it in a dark and cool place. Generally, cherry wine will not deteriorate within a year.

Third: Cherry wine cannot replace medicine

In the above article, we have introduced in detail the health benefits of cherry wine. It also has a good effect on many diseases, especially joint pain. However, although cherry wine can relieve joint pain, it cannot completely replace medicine.

How to make cherry wine

Choose ripe cherries that are plump, shiny, and fresh, preferably freshly picked. Pick out those with spots and cracks, and keep those that are intact (never soak bad cherries in wine, which will affect the efficacy and easily ruin the taste of the wine). It is not recommended to use too high a degree to soak cherry wine. 42-degree or 52-degree liquor is fine, which is conducive to the dissolution of organic matter in the cherries. The water seepage of the raw materials will also slightly dilute the alcohol content (the degree reduction will not be much, and the wine soaked by myself has reduced by about 1-2 degrees). If the degree is too high, the fragrance of the fruit will be covered up, and if the degree is too low, the nutrients of the cherry cannot be dissolved well. It is recommended to choose the light-fragrant sorghum liquor for the wine. The light-fragrant taste is light and pure, and the fragrance is prominent. The acid and fat content is lower than that of strong-aroma and sauce-aroma liquors, and it is easier to dissolve the organic components in the fruit. It can retain the aromatic substances to the greatest extent, so that the cherry fruit aroma and wine aroma can be better integrated. This is why I recommend that you choose 42-degree or 52-degree light-aroma sorghum liquor. Of course, one thing must be ensured that it must be pure grain liquor.