8 lb. Choke Cherry
7 pints Water
3 lb. Sugar
1 teaspoon of Pectic Enzyme
1/2 teaspoon Yeast Energizer
1 Campden tablet , crushed
1 package Sherry Yeast
Starting S.G.: 1.090-1.095
Mash cherries without breaking pits in straining bag. Squeeze juice into primary fermentor, tie and place bag in fermentor. Add all ingredients except yeast to fermentor, leave set 24 hrs before adding yeast. Cover stir and check S.G. daily. At S.G. 1.030 press pulp lightly to get juice from bag and rack to glass secondary fermentor.
Stabilize and rack to clean secondary fermentor when S.G. gets below 1.000 (about 12 days).
Bottle when clear, 3 to 4 weeks.