Cherry Wine
Ingredients
Directions
Macerate and strain
Combine bruised cherries and rain water in a large container.
Let the mixture stand for 24 hours.
Strain the mixture to remove solids.
Sweeten and age
Add sugar to the strained liquid and stir until dissolved.
Let the mixture stand for 3 weeks, then strain again.
Bottle
Bottle the cherry 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
- Bruised cherries
- Supply the fruit flavour, colour and juice that become the wine.
- Sugar
- Feeds yeast during fermentation and adds sweetness.
“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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