To Make Wine of Cherries Alone

Ingredients

• one hundred pounds weight, or what quantity you please, of ripe, but sound, pure, dry and well gathered Cherries
• a lump of fine Sugar

Method

1. 1

   Bruise and mash the cherries to extract juice, strain into a wooden tub, and cover.

2. 2

   Skim off the scum as it rises.

3. 3

   When fermentation slows, transfer to a barrel, adding sugar before bottling.

Nutrition per serving

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 75. The excerpt below is the record exactly as published.

TO MAKE WINE OF CHERRIES ALONE TAKEonehundredpounds weight, or what quantity you please, of ripe, but sound, pure, dry and well gathered Cherries. Bruise and mash them with your hands to press out all their juyce, which strain through a boulter cloth, into a deep narrow Wood- den tub, and cover it close with clothes. It will begin to work and ferment within three or four hours, and a thick foul scum will rise to the top. Skim it off as it riseth to any good head, and pre- sently cover it again. Do this till no more great quantity of scum arise, which will be four or five times, or more. And by this means the Liquor will become clear, all the gross muddy parts rising up in scum to the top. When you find that the height of the working is past, and that it begins to go less, tun it into a barrel, letting it run again through a boulter, to keepoutall the gross feculent substance. If you should let it stay before you tun it up, till the working were too much deaded, the wine would prove dead. Let it remain in the barrel close stopped, a month or five weeks. Then draw it into bottles, into each of which put a lump of fine Sugar

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