- 4 quarts [4 L] cherries
- 4 quarts [4 L] hot water
- 4 pounds [1.8 kg] sugar
- 1 pound [454 g] raisins
- 1 pack [1 tablespoon / 15 mL] active dry yeast
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- Arrange cherries into a stoneware jar.
- Crush cherries; leave to macerate for 12 hours.
- Add all remaining ingredients; stir well.
- Half close jar; leave to ferment into a warm environment for 30 days, stirring once every day.
- Filter twice; set aside for 5 days.
- Filter once more; siphon into sterilized bottles.
- Leave to age before drinking.
- Store into a cool environment.
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