Kirschwasser(ying tao jiu )

Kirschwasser

Introduction:

Production steps:

Step 1: cherry with water

Step 2: wash the cherry, remove the stalk and dry it

Step 3: put a layer of cherry in the glass bottle

Step 4: add some rock sugar

Step 5: continue to put cherry rock sugar until the end

Sixth step: pour the Baijiu, seal the lid, store in a cool place, and shake frequently during storage to make the taste uniform.

Step 7: day one

Step 8: the next day, the color changes obviously

Step 9: the seventh day, one week

Step 10: on the fourteenth day, the color change is not obvious

Step 11: twenty days

Step 12: 24 days

Step 13: one month

Materials required:

Cherry: 400g

Baijiu: 500 grams

Rock sugar: 50g

Note: 1 I choose sorghum wine, grain wine can be ah, alcohol level above 40 degrees is better to store, alcohol level is too low, it is not easy to store. 2 the ratio of cherry and Baijiu is 4:5. If you love the sweet taste, increase the amount of sugar. 3 keep cool and cool. Keep the bottle constantly shaking during storage. You can drink it in two weeks, but it will be more mellow over time

Production difficulty: simple

Process: others

Production time: several days

Taste: slightly spicy

Chinese PinYin : Ying Tao Jiu