Traveling through ancient times: Savages are hungry for food

Each cherry is about the size of an adult male's thumb.

It feels so good to put it in your mouth.

The kids gathered around and picked cherries from the low places on the ground to eat.

Sang Tian and the others climbed up the thick and winding branches and lay half-reclining on the tree to eat.

Only after everyone had eaten their fill did they slowly put the food into the basket.

Sang Tian had just filled half of the basket when Ping An Xile suddenly appeared from nowhere and dove into the basket to eat the cherries.

The dark red juice dyed the mouths of the two tigers red.

Sang Tian was so angry that he immediately jumped down from the tree and gave the two tigers two big bags.

The two tigers lay on the ground looking aggrieved. The cubs picked cherries, coaxed them and fed them, and they finally felt happy again.

An hour later, everyone returned home with a full load.

……

Back in the tribe, the females helped Sang Tian pick out the cherries, choosing the fresh, ripe, large and high-quality ones.

Put the cherries in a basin filled with clean water, add appropriate amount of salt, and soak for 20 minutes.

It can remove impurities on the surface and force out small insects in some fully ripe cherries.

Indeed, after twenty minutes, the water in the basin became much more turbid, and the most important thing was that there were small insects floating and wriggling in the water.

Rinse it with clean water and place it in a ventilated place to dry, making sure there is no moisture on the surface.

Next comes the core removal and juicing.

The females sat under a bamboo shed, pitting the dried cherries. There were so many cherries that this step took them two hours to complete.

Although there is no juicer, Sang Tian has gauze.

You can also wrap the cherry pulp with clean gauze and squeeze out the juice.

Soon, the dark red cherry juice that had gathered began to drip down from the wrapped and squeezed gauze.

The wooden barrel was filled to the brim.

In the end, there were more than a dozen wooden barrels filled.

During the entire brewing process, the tools and containers used must be cleaned and dried to avoid oil and raw water, so as not to affect the fermentation effect.

In fact, for a tribe of more than a thousand people, it is far from enough.

But it doesn’t matter, this is just the first fruit to ripen this year.

Naturally, a lot of fruit wine will be brewed later.

The other fruits in the cherry forest will be left for the tribe to eat.

Pour the squeezed cherry juice into a ceramic jar that has just been sterilized with boiling water, add an appropriate amount of sugar, and stir evenly to fully dissolve the sugar.

At this point, there is still one thing missing, and that is brewer's yeast.

There is natural brewing yeast in nature.

Most of them are found on the skin of fruits, such as grapes and apples.

Last year, Sang Tian peeled a lot of grapes and pulp. The grape skins were all dried, but the brewer's yeast particles on the grape skins were too small to be peeled off.

So now we can only add dried grape skins to cherry juice.

However, you must first activate the yeast. Pour the dried grape skins into a small amount of warm water, stir gently, and let it sit for 10 minutes to allow the yeast to activate.

Then remove the grape skins.

Pour the activated yeast liquid into the cherry juice and stir well. Then seal the jar with gauze and place it in a cool and ventilated place for fermentation.

During the fermentation process, open the tank and stir 1-2 times a day to ensure uniform fermentation.

After about 5-7 days, a large number of bubbles will appear on the surface of the cherry juice, and the wine flavor will gradually become stronger. At this time, the main fermentation is basically completed.

Use gauze to filter the cherry juice into another clean, sterile container to remove the pulp and impurities.

The filtered cherry juice is then sealed and fermented for a second time, which takes 10-15 days.

After the secondary fermentation is completed, pour the cherry wine into a clean barrel, seal it tightly, and place it in a cool place for aging.

The longer the cherry wine ages, the better its taste and aroma.

For fruit wine, it is recommended to age it for one to three months for the best fruit flavor.

Seal well and store in a cool, dry place.

After all, it was pure handmade winemaking, and Sang Tian's half-baked skills didn't allow him to make much of a difference.

Therefore, you must pay attention to the fermentation process. If you find any abnormal conditions such as odor or mold, you should stop the fermentation.

However, I had the experience of making fruit wine last year.

Sang Tian felt that he could succeed this time too.