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Drink

Biack Cherry Wine

A fermented beverage made from black cherries, sugar, and spring water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Biack Cherry Wine

Ingredients

Directions

Prepare the cherries

  1. Boil the spring water for 1 hour.

  2. Bruise the black cherries without breaking the stones.

  3. Pour the boiling water over the cherries and stir well.

  4. Let the mixture stand for 24 hours.

Sweeten and ferment

  1. Strain the liquid through a cloth.

  2. Add 2 pounds of sugar for every gallon of liquid and mix well.

  3. Let it stand for an additional day.

  4. Pour the clear liquid into a cask and seal it tightly.

  5. When fine, bottle it for use.

Recipe from a historical cookbook (Internet Archive).

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 natural sugars that the wine is made from.
Sugar
Adds sweetness and feeds the yeast during fermentation, which produces alcohol.
Spring water
Makes up the bulk of the liquid and dissolves the cherry flavour and sugar.

The step that matters

Sealing the cask. Fermentation releases carbon dioxide and the wine must be kept away from air, so the cask should be sealed tightly. Air exposure lets acetic acid bacteria turn the alcohol into vinegar.

“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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