Cherry Wine, No. 2
Fifteen pounds of cherries, two pounds of currants. Bruise them together. Mix with them two-thirds of the kernels, and put the whole of the cherries, currants, and kernels into a barrel, with one-quarter pound of sugar to every pint of juice. The barrel must be quite full. Cover the barrel with vine leaves, and sand above them, and let it stand until it has done working, which will be in about three weeks; then stop it with a bung, and in two months’ time it may be bottled.
2. Gather the cherries when quite ripe. Pull them from their stalks, and press them through a hair sieve. To every gallon of the liquor add two pounds of lump sugar finely beaten; stir all together, and put it into a vessel that will just hold it. When it has done fermenting, stop it very close for three months, and then bottle it off for use.