Monday, November 8, 2010


Just 4 u

6 lb. black cherries 1 gallon water
4 ½ lb. preserving sugar Yeast and nutrient

Crush the cherries (without breaking the stones) and then pour the boiling water
over them. Leave to soak for 48 hours. Strain through two thicknesses of muslin. Bring
the juice just to boiling point and pour it over the sugar. Stir until the sugar is dissolved.

Allow to cool and then sprinkle the yeast on top and stir it in. Cover closely and ferment
in a warm place for 14 days, then put into fermenting bottle and fit trap. Siphon off when
finished and clear into clean bottles.

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