Cherry, Raspberry, or Strawberry Wine
Ingredients
Directions
Prepare the juice
Bruise the cherries without breaking the stones.
Pour boiling water over the cherries and stir well.
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 one more day.
Cask and bottle
Pour off the clear liquid into a cask and seal it tightly.
When ready, 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
- Provide the fruit flavour, colour and the juice that becomes the wine.
- Sugar
- Feeds the fermentation and adds sweetness to the finished wine.
The step that matters
Sealing the cask tightly. Fermentation releases carbon dioxide and draws in oxygen if air leaks. A tight seal keeps the wine from spoiling or turning sour while it matures.
“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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