We must choose those ripe, and the surface can't be rotten and mottled, otherwise it will affect the taste of the wine brewed, making the taste especially bad, so the quality of Nanking cherry is very important when choosing Nanking cherry wine.
We will first clean the ripe Nanking cherry with water, then remove its stem and the core inside, find a juicer, and then disinfect it. Never use iron, copper and other metal tools and containers, and then put the Nanking cherry into the juicer for crushing.
Fermentation is that we need to ferment the sugar in the Nanking cherry juice to produce some alcohol and carbon dioxide. In this process, the skin of the Nanking cherry does not need to be removed. It needs to be put together for fermentation. In this process, we need to control the temperature well. Generally, the temperature is about 15 to 25 ° and then we use a smaller container for fermentation, so that we can It has better heat dissipation. Generally, it can reach a temperature of no more than 32 ℃.
We can find a clean gauze or cloth bag, and then squeeze the juice out of it. Then we can add some sugar in it. Generally, many people know that fruit wine is sweet, so according to the public's idea, we need to add a little sugar into the wine, and mix it. Generally, 12% to 14% sugar is enough. In sugar, we need to add some sugar. At the beginning of melting, we need to use the original wine to stir and dissolve. In order to make it give off the aroma of wine as soon as possible, we can add brandy and pure water to make it into sweet and sour Nanking cherry wine, but if we can let it stay in the container for more than two months, then it can increase its brewing time and make the wine taste more mellow and good.
