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 A made-wine from cherries. Although now a staple of home wine-making, we can't trace cherry wine to much before the late 18th Century, partly because of confusion caused by 'Sherry' being sometimes spelled with a 'C' before then.  2018  Original Receipt from Kentish Gazette - Friday 05 August 1785 CHERRY WINE. are deſired by a French correſpondent to recommend to the Ladies a very advantageous uſe to made of cherries in years of abundance. We may obtain very pleaſant wine from cherries little labour. Bruiſe the fruit, pound the stone, and to a hundred pounds of fruit add a pound and a half or two pounds Sugar. The fermentation will certainly take place, and the wine will be excellent. In distilling cherry wine we may draw a spiritous liquor analogous that of Kirſch-Water, and perhaps more agreeable the taſte. Kirſch-Water is drawn from a ſmall black cherry. All fruits sweet and sugary will equally produce wine; the gooſeberry, the apricot, the peach, &c, &c. M. Baume has communicated the method of goeſeberry wine. M. M. Rouelle obtained a delicious wine from the apricot and peach, but the method is not known. Cherry wine can only be valuable in countries where the grape does not flourish—or in the wine countries in ſcarce years. It is, however, very pleasant, and, our readers may perceive, very cheap Original Receipt from 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)320. To make CHERRY WINE. Take eight pounds of cherries and stone them, four quarts of water, and two pounds of sugar, skim and boil the water and sugar, then put in the cherries, let them have one boil, put them into an earthen pot till the next day, and set them to drain thro' a sieve, then put your wine into a spigot pot, clay it up close, and look at it every two or three days after; if it does not work, throw into it a handful of fresh cherries, so let it stand six or eight days, then if it be clear, bottle it up. 321. To make CHERRY WINE another Way. Take the ripest and largest kentish cherries you can get, bruise them very well, stones and stalks altogether, put them into a tub, having a tap to it, let them stand fourteen days, then pull out the tap, let the juice run from them and put it into a barrel, let it work three or four days, then stop it up close three or four weeks and bottle it off. The wine will keep many years and be exceeding rich. See: Made-Wine  |
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