Excellent Red or Black Cherry Wine
Ingredients
Directions
Prepare the cherries
Remove the stalks and any rotten or unripe cherries from the 24 pounds of cherries.
Bruise the cherries and press out the juice, breaking the stones and crushing the kernels.
Ferment and strain
Let the mixture ferment for 12 hours.
Strain the liquid through a large flannel jelly bag into a vessel containing 1 pound of powdered sugar. Force as much juice as possible from the mashed fruit and kernels.
Bottle
Once the sugar is dissolved, bottle the liquid, filling each bottle to just below the neck.
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
- Cherries
- Provide the fruit juice that ferments into the wine, along with flavour from the fruit and kernels.
- Powdered sugar
- Dissolves into the juice to sweeten it and provide sugar for fermentation.
The step that matters
Bruise the cherries and press out the juice. Breaking the fruit releases juice for fermentation, while care is needed because cracking the stones and crushing the kernels can add bitter flavours.
“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.
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