Does anybody have an easy recipe for cherry wine?

CHOKE CHERRY WINE

1 gallon choke cherries

3 gallons water

8 lb. sugar

1 fresh yeast cake

Wash, mash or grind through coarse blade, as mashing gives wine better taste. Put into crock and add water, sugar and yeast. Let stand 2 weeks in a warm place, skim off pits and pulp; then add 4 more pounds of sugar. Let stand 3 or 4 days.

Strain through cheesecloth, put back into crock. Let stand a day or two. Bottle, don't seal tightly, let stand 1 week before using. Keep bottles in a warm place to finish fermenting. After fermenting stops, then use corks to seal bottles. Don't forget to check every few days to see if fermenting has stopped. When done, open each bottle, then reseal for good.

CHERRY WINE

To every quart of crushed cherries, add:

1 lb. sugar

1/2 lb. raisins

For every 4 quarts of cherry mixture add:

1/2 yeast cake

Let work about 3 weeks. Then strain and add for every quart of juice:

3 qts. water

2 lbs. sugar

OR:

Stem and wash 1 bushel sour cherries. Put them through a meat grinder into a large crock. Stir them for 3 minutes each day for 9 days.

Cherry Wine [Sweet] (2) 6 lbs black cherries 3-1/4 lbs sugar 7-1/4 pts water 1 tsp yeast nutrient Wine yeast Bring water to rolling boil. Destem, wash and crush the cherries in the primary without breaking any stones. Pour the boiling water over the cherries. Cover and set aside for 48 hours. Strain through nylon straining bag. Bring water to a boil and pour over sugar. Stir until dissolved and add remaining ingredients. Cover thoroughly and ferment in warm place for 14 days. Pour into dark secondary and fit airlock. When clear, rack again. After two months, stabilize, sweeten if required, wait 10 days, rack into bottles, and store in dark place.

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no recipe for cheery wine, but a fun one for you! - take a marrow, and slice off the tip (end). scoop some marrow out, and fill the void with brown sugar - put the lid back on and leave the marrow in a plastic carrier bag, and hang the bag on a nail in a dark room (shed!) - go back to it every couple of days, and top up the brown sugar. When the bottom of the marow feels really squidgy, put a glass underneath it, and simplypierce the bag and marrow - instant marrow rum!