Black Cherry Wine
Ingredients
Directions
Prepare the fruit
Boil the spring water for 1 hour.
Bruise the black cherries without breaking the stones.
Pour the boiling water over the cherries and stir well.
Steep and strain
Let the mixture stand for 24 hours.
Strain the liquid through a cloth.
Add 2 pounds of sugar for every gallon of liquid and mix well.
Let it stand for an additional day.
Cask and bottle
Pour off the clear liquid into a cask and seal it tightly.
When fine, bottle it for use.
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
- Black cherries
- Supplies the main fruit flavour, colour and natural sugars that the wine is built on.
- Sugar
- Feeds the yeast during fermentation and adds sweetness that balances the fruit's tartness.
- Spring water
- Forms the bulk of the liquid and carries the fruit flavour and dissolved sugar.
The step that matters
Add 2 pounds of sugar for every gallon of liquid and mix well.. Sugar is the fuel for the yeast, so the amount sets how much alcohol forms and how sweet the wine finishes. Mixing thoroughly dissolves the sugar evenly so that every part of the batch ferments at the same rate.
“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.
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.