Black-Cherry Wine

Ingredients

• 10 lb. of sugar
• 2 oz. of citric acid crystals
• 3 galls. of water
• 2 galls. of black or wild Cherries
• 1 lb. of ground malt
• 4 oz. of bruised cinnamon
• 4 oz. of allspice
• 1 oz. of cloves
• 1 oz. of dissolved and soaked gelatine

Method

1. 1

   Put sugar and citric acid into a pan with water and boil well, skimming as required.

2. 2

   Mash Cherries and pour boiling syrup over them, stirring in malt.

3. 3

   Let it cool, add yeast to ferment, skim, and pour into a cask with spices.

4. 4

   After fermentation, add gelatine to clarify, bung securely, and let it age for 9-12 months before bottling.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 274. The excerpt below is the record exactly as published.

lack-Clierry Wine. — Put 101b. of sugar and 2oz. of citric acid crystals into a pan with 3galls. of water, and boil well, skimming as required. Have ready 2galls. of black or wild Cherries, mashed and put into a tub, pour over the boiling syrup and stir in lib. of ground malt, and let it get cold. Now add a little yeast to ferment it, and when the fermentation has ceased, skim well, and pour it into a cask over 4oz. each of bruised cinnamon and allspice, and loz. of cloves. Let the after-fermentation go off, then add loz. of dissolved and soaked gelatine

Cook this with the app: pantry check, scaling, and the assistant.