Cherry Wine
Ingredients
Directions
Prepare the cherries
Remove the stems from the cherries and mash them in a mortar or pan to detach the pulp without bruising the stones.
Let the mashed cherries stand for 24 hours.
Press the pulp through a coarse sieve.
Ferment and clarify
Add 8 to 9 pounds of loaf sugar to the cherry juice.
Put the mixture into a cask and allow it to ferment.
Once the wine becomes clear, siphon it off from the lees.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Morello cherries
- Provide the fruit juice and flavour that form the body of the wine.
- Loaf sugar
- Feeds the yeast during fermentation, producing alcohol and carbon dioxide.
The step that matters
Siphon off the wine once it clears. Racking the wine off the lees once it is clear keeps sediment and yeast deposits out of the finished wine, preventing off-flavours and cloudiness.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More cherry wine recipes
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.