Cherry Wine [Sweet] (2)

• 6 lbs black cherries
• 3-1/4 lbs sugar
• 7-1/4 pts water
• 1 tsp yeast nutrient
• wine yeast

Bring water to rolling boil. Destem, wash and crush the cherries in the primary without breaking any stones. Pour the boilling water over the cherries. Cover and set aside for 48 hours. Strain through nylon straining bag. Bring water to a boil and pour over sugar. Stir until dissolved and add remaining ingredients. Cover thoroughly and ferment in warm place for 14 days. Pour into dark secondary and fit airlock. When clear, rack again. After two months, stabilize, sweeten if required, wait 10 days, rack into bottles, and store in dark place. [Adapted from C.J.J. Berry’s First Steps in Winemaking ]