The Sugar is only put to soften and preserve the Juice, and too much
will make the Wine ropey.
This Season is proper for making Cherry Wine, the _Kentish_ and _Flemish_
Cherries being now full ripe, which are much the best for this purposes:
This is a very pleasant strong Wine.
To make Cherry Wine.
Gather your Cherries in dry Weather, when they are full ripe, pick them
from the Stalks, and bruise them well with your Hands till they are all
broken; then put them into a Hair Bag, and press them till you have as much
Liquor from them as will run without breaking the Stones. To every Gallon
of this Juice, put one Pound of powder Sugar, and having stirr'd it well
together, boil it and scum it as long as any Scum will rise; then set it in
a cool Place till it is quite cold, and put it into your Vessel, when it
will presently begin to work. When the Working is over, slop the Vessel
close, and let it stand four Months; if it holds the Quantity of twenty
Gallons, or more or less, as the Quantity happens to be, then bottle it
off, putting a Lump of Loaf-Sugar into each Bottle. It will keep two or
three Years, if it be set in a cool Place.
I have now done with the Wines that are to be made in this Month: I shall
in the next place set down the Method of keeping or preserving Fruits for
Tarts all the Year about, as I had it from a very curious Person, in whose
House I have seen it practised with extraordinary Success.
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