Cherry Wine


  • 6 lb. cherries (red and white)
  • 1 gallon water
  • 1 teaspoon pektolase
  • 1 campden tablet
  • 2½ lb. sugar
  • bordeaux yeast
  • nutrient


Stalk and wash cherries, pour boiling water on to them and when cool mash fruit throughly. Add Pektolase and Campden tablet, cover and leave to soak for 2 days. Strain and press. Stir sugar into the liquor and add fermenting yeast and nutrient. Serve as a dry table wine.