Cherry Wine

Ingredients

• a gallon of juice
• a pint of black currant juice
• two pounds of crushed white sugar

Method

1. 1

   Press the juice out of a quantity of cherries, and to each gallon of juice add a pint of black currant juice and two pounds of crushed white sugar.

2. 2

   Put it into a cask, and when fermentation ceases, stop it close.

3. 3

   Let it stand for four months, then bottle off.

4. 4

   It will be ready for use in six weeks.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 227. The excerpt below is the record exactly as published.

h gallon of juice add three pounds of sugar and one quart of water ; let it stand uncovered for four-and-twenty hours ; strain ; put it into barrels, and after it has stood thus for six months bottle it off, using sound corks. The wine will improve with age. 205 WINE (BLACK CURRANT).— Boil nine gallons of water with four pounds of loaf sugar ; skim, and let it stand for forty-eight hours ; pour it on to six gallons of ripe currants ; let it stand two days longer ; strain through a bag ; let it stand three or four weeks to settle, then bottle off. WINE (CAMPHORATED SPIRITS OF), To Make.— Dis- solve two ounces of camphor in one pint of alcohol. Used as an outward application for paralytic numbness, rhuematic pains, &c. WINE (CHERRY). — Press the juice out of a quantity of cherries, and to each gallon of juice add a pint of black currant juice and two pounds of crushed white sugar

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