A Very Ancient Craft
2 Ib, morello cherries
3 pints old ale or home-brewed beer
1 1/2 Ib. Demerara sugar
Juice of 1 large lemon
Prick the cherries with a needle so that the juice can run out at the same time stalk them and, of course, throw away the stalks. Place them in a suitable jar such as a large sweet jar dissolve the sugar in the beer and pour it over the cherries, adding the nutrient and Madeira yeast together with one teaspoonful of pectozyme. Cover the jar with a polythene bag secured with a rubber band and ferment in a warm place. When you are quite sure that fermentation has finished strain off the wine into a half-gallon jar but don't squeeze or press the fruit. The jar of wine should be racked again in three months and when it is quite bright it should be bottled and kept for two years. The morello cherries should be lightly rinsed of any sediment clinging or attaching to them and these may be served in a trifle or an open tart with cream. They taste superb. When the wine is served you will be quite surprised at the similarity in appearance, bouquet and flavour with cherry brandy. This is an extremely satisfactory wine.