Cherry Wine
Ingredients
Directions
Prepare
Remove cherries from their stalks and press them through a fine sieve.
Add 2 pounds of finely beaten lump sugar to the liquid and stir well.
Ferment and bottle
Transfer the mixture to a vessel, ensuring it is full.
Once fermentation has stopped and there is no noise, seal the vessel tightly for three months.
After three months, bottle the wine.
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 and natural sugars that ferment into the wine's flavor and alcohol.
- Lump sugar
- Feeds the yeast during fermentation, producing alcohol and adding sweetness to the finished wine.
The step that matters
Transfer the mixture to a full vessel. Filling the vessel leaves little air above the liquid, which limits oxidation and spoilage by unwanted microbes while fermentation runs.
“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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