Cherry Wine

Ingredients

• 8 lbs. marble cherries
• one gallon of hot water (not boiling)
• one pound of sugar to each quart

Method

1. 1

   Crush the cherries and stones in a strong lemon squeezer, pour over them one gallon of hot water (not boiling), let them stand all night; then strain, and add as much cold water as you have syrup, and add one pound of sugar to each quart; allow this to stand until the sugar is dissolved, then put in stone bottles and allow to stand two or three days to work, adding more wine each day to fill up the bottles; stand in a warm place for three weeks, then lightly cork and allow to stand until it has finished fermenting.

2. 2

   Then knock in the corks tightly and watch that they do not fly; allow this to stand six months or longer (the longer the better); bottle carefully so as not to disturb the sediment.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 45. The excerpt below is the record exactly as published.

CHERRY WINE. 8 lbs. marble cherries. Crush the cherries and .stones in a strong lemon squeezer, pour over them one gallon of hot water (not boiling), let them stand all night ; then strain, and add as much cold water as you have syrup, and add one pound of sugar to each quart

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