Down in the cherry orchard there is such a bonanza of fruit that I hardly know where to begin. After all, even I can only gorge myself on so many cherries and just what is going on with the price of brandy? Unless someone quickly tells me how to create a still in the garden shed then Donaldson’s cherry brandy factory will be creating only limited supplies this year. So what is a girl to do with too many cherries and a desire to make alcohol? Thankfully I have found the following recipe for cherry ale.
3 pounds of cherries (stoned)
pints of boiling water
2 pounds of granulated sugar
1/4 oz of bakers yeast
put the stoned fruit into a bowl and crush thoroughly with a wooden spoon.
crush a couple of stones and add them too.
pour boiling water over the fruit, cover with a cloth and leave for four days, stirring daily.
strain the liquid through a cloth, add the sugar and gently heat.
If your saucepan isn’t big enough then dissolve the sugar into a bit of liquid and tip this into the remainder.
leave to cool then pour into a fermentation jar (demi-john) till the 3/4 mark.
Sprinkle the yeast in, fit an airlock and leave until fermentation ceases.
siphon into strong bottles, cork.
The beer can be kept for three years.