Cherry Wine

2.720 kg (6 lb) Black Cherries. Stoned.
2 kg (4½ lb) Sugar. Granulated.
4.546 litres (1 gallon) boiling water.
1 teaspoon Citric acid.
30 gms (1 oz) dried Yeast. Port or Burgundy yeast if possible.  

Crush the Cherries, pour the boiling water over them and leave to soak for 48 hours. Strain through two layers of muslin. Bring the juice back to boiling point and pour over the sugar in your plastic bucket. Stir until all sugar has dissolved and allow to cool to 21° C. When cooled add the Yeast and citric acid. Cover and leave in a warm place for 14 days. After 14 days pour into a dark
Demijohn fit bung and airlock. Allow to ferment to a finish.
Syphon off, using your wine filter, into another demijohn and pour into dark wine bottles.
Keep for at least 6 months before using.



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