Cherry Wine
Ingredients
Directions
Prepare the juice
Remove cherries from their stalks and bruise them without breaking the stones.
Press the juice through a fine sieve.
Mix the juice with ½ pound of sugar for every quart of juice.
Ferment and bottle
Fill a clean cask with the mixture.
Let it ferment until it makes noise.
Seal the cask for six weeks.
Bottle the wine with a lump of sugar in each bottle.
If fermentation continues vigorously, let the bottles stand without corks for a while.
Cork the bottles tightly.
The wine will be ready to drink in three months.
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 juice that becomes the wine's fruit flavour and base.
- Sugar
- Feeds the yeast during fermentation, producing alcohol and carbonation in the bottle.
The step that matters
Bottling with sugar while fermentation continues. Fermentation is still active, so sealed bottles can build up pressure from carbon dioxide. Letting them stand uncorked for a while lets gas escape and reduces the risk of bursting bottles.
“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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