Homemade cherry wine – a taste of fun and extra flavor
Overview
I have made bayberry wine once before, but overall it ended in failure. The flavor of Erguotou was too prominent, overpowering the supposed sweetness. I happened to buy some cherries this time, so I decided to make it again using cherries. This time, I added sake to one bottle and Erguotou to the other, just to compare and see how the taste would be. . .
Tags
Ingredients
Steps
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Wash the cherries with clean water, dry them naturally and set aside for later use
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Put the dried cherries into a sealed jar, add a layer of cherries and a layer of rock sugar, and so on (if you want it to be spicier and sweeter, you can add more rock sugar)
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Pour in an appropriate amount of white wine to cover the cherries. I chose the strong-flavor Hongxing Erguotou
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Finally, cover it and store it in a dark place (it will be ready to drink in about a month)
