MORELLO CHERRY WINE

Just 4 u

Ingredients:
8 lb. cracked and windfall 3 ½ lb. preserving sugar
Morello cherries (approximately)
1 gallon water Yeast and nutrient

Method:
Stalk and wash the fruit, place in a crock, and add one pint of cold water to each
pound of fruit, and then one crushed Campden tablet (per gallon). Lastly add a level
teaspoonful of dried yeast. Leave for 10 days, keeping closely covered, but stir well each
day and mash the fruit with the hands.
To strain it is a good plan to tie muslin over another pan, tying it on. Then, by
standing a colander on two laths over this, the bulk of the fruit is retained in the colander
and the liquor enabled to strain through the muslin more easily. Do not squeeze or hurry
the process.
Measure the liquid, and to each quart add 1 lb. sugar; stir well till dissolved.
Leave for four days in a warm place, still covered, then put into fermenting bottles and fit
traps. When fermentation has finished and wine has cleared, rack off into clean bottles
and keep six months before using.