- 16 cups [4 L] tart bunch-cherries
- 48 cups [12 L] water
- 5 pounds [2.3 kg] sugar
- 2 envelopes [30 mL / 2 tablespoons] active dry yeast
- 1 pound [454 g] blue grapes [optional]
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- Mix together all ingredients into a very large container such as a new, desinfected trash can.
- Leave to ferment for 90 to 95 days, stirring every 2 days.
- On the 76th day, strain to remove fruits.
- Strain many times until the end of fermentation time.
- Pour into sterilized bottles with corks.
- Keep cool.
- The older the wine, the better it will taste.
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