Pick the cherries when really ripe and de-stalk. If you cannot find enough add shop fruit but remember that this will make a much sweeter wine. Place in a bucket, boil three-quarters of the water and pour over the fruit. When it cools mash up the fruit with your hands. Allow to stand for 3 days, then squeeze the fruit through a wine bag. Make up the sugar syrup with the last quarter of the water, then put into a fermentation jar. Grate lemon rind and squeeze juice, then make up yeast starter and add to the wine. Seal with a cotton wool bung and leave to stand for 3 days. Now place an airlock and allow to ferment for 4 or 5 weeks, then siphon into clean jar and keep for another 3 or 4 months when it will be ready to drink.
This recipe was given to me by
© 1986 All rights reserved. Published by Macmillan.