White Heart Cherry Wine.—Take 7lb. of white heart cherries and 7lb. of white currants, together with 4oz. of angelica, previously sliced and boiled in three pints of water, and add to this 3lb. of honey, and 1½lb. to 2lb. of apples grated without peeling. Put the cherries into the tub, and bruise them with a wooden pestle, breaking about a quarter of the stones in the process; add to these the angelica and its liquor, with the honey and the grated apples, and pour on it all four gallons of water, previously boiled and allowed to get cold. Let it all stand lightly covered with a clean cloth for ten days, till a thick scum forms on the top; when it ceases fermenting, draw it off by means of the tap at the bottom of the tub, without breaking the crust, and put it into a cask with 7lb. of well-refined loaf sugar, and let it stand till the second or cask fermentation is over, and then add to it 2oz. of best leaf gelatine, and bung up closely, and let it stand for three months.
The second fermentation will take ten days or so; if you are in a hurry and cannot spare so long a time ferment this wine in the first place with 2oz. of German yeast, mixed with a little tepid water and sugar, when it will work out in about twenty-four hours, but letting it ferment itself is best. Use a cask well rinsed out with brandy or spirit.