A Very Ancient Craft
4 Ib. red cherries, preferably cooking cherries and if possible containing some morellos
1 gallon water
6 oz. chopped raisins
3 1/4 Ib. Demerara sugar
Stalk and wash the cherries, pour boiling Water on to them and when cool mash the fruit and if possible remove the stones. Add the chopped raisins, the juice of a large lemon, a teaspoonful of pectozyme and one Campden tablet Next day stir in the Madeira yeast and nutrient and ferment for five days, then strain and press. Stir in 2 1/2 lb. sugar and continue the fermentation. Add the remaining three doses of 4 oz. sugar each time the S.G. falls below 1.010. Rack and mature in the usual way.