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Cherry Wine

Cherry wine from fully ripe cooking cherries: the berries are crushed (not all the pits), pressed, steeped again with water, 3/4 l water per liter of juice and 200 g demerara sugar per liter of mixture (or 125 g per liter of pure juice without water), plus 3 g tartaric acid and 1 kg raisins/wine yeast per 40 l cask; ferments with a fermentation bung and matures for half a year before bottling.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 619 (falt i det fri)

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About the dish

From "Winemaking, liqueurs, etc." in Erken's "Stor kokebok" (1914). The recipe is written as a ratio recipe where sugar and water are reckoned per liter of juice, and therefore suits both a demijohn and a 40-liter cask. Erken recommends "the ordinary preserving cherries," that is, common morellos/cooking cherries.

How to make it

  1. 1

    Crush the berries

    Use fully ripe cooking cherries. Crush the berries, but not all the pits.

  2. 2

    Press the juice

    Wring the berries through a berry cloth the next day.

  3. 3

    Steep again

    Pour a few liters of water over the crushed berries again, let it stand for 24 hours, stir well, strain, and mix with the rest of the juice. Allow 3/4 liter of water for each liter of juice.

  4. 4

    Sugar and acid

    Dissolve 200 g sugar (preferably demerara) in each liter of mixed juice and water, and add the tartaric acid.

  5. 5

    Raisins or yeast

    Soak the raisins in lukewarm water, crush or chop them, and wring them out together with the berries. For a 40-liter cask, use 1 kg raisins or wine yeast.

  6. 6

    Fill and ferment

    Fill the cask or demijohn completely. When the wine has come properly into fermentation, insert the fermentation bung, seal it with melted, dry paraffin, and place the vessel in the cellar.

  7. 7

    Maturing

    After half a year, bottle the wine and store it in the cellar. In time it becomes strong, very flavorful, and perfectly clear.

  8. 8

    Variant

    If you have sour, large, juicy berries, the water can be left out; use 125 g sugar per liter of juice in that case, otherwise the same method.

Changes from the original

The quantities are converted to ratios per liter of juice in modern units; "wine yeast (Steinberg)" is kept as an alternative to raisins (modern wine yeast can be used). The method is divided into numbered steps, and demerara sugar is specified as raw sugar.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 619) → Modernised~82% of the text changedremovedadded
kirsebær (syltekirsebær) (fullt modne; ca. 16–20 kg til et 40 l anker). 0,75 l vann (per liter saft). 200 g sukker (per liter blandet saft og vann; helst demerara/råsukker. Ved sure, saftige bær utelates vannet og det brukes 125 g sukker per liter saft). 3 gr. vinstensyre g vinsyre (vinstensyre). 1 kg. kg rosiner eller (eller rengjær (Steinberg) kirsebær (syltebær) sukker, helst demerara vand. De almindelige syltebær er bedst. Bærene maa være fuldt modne. Bærene knuses (ikke (vingjær) til 40 liters anker). Bruk fullt modne syltekirsebær. Knus bærene, men ikke alle stenene), vrides næste dag gjennem steinene.. Vri bærene gjennom et bærklæde. Til hver liter saft tages ¾ l. vand. Nogen bærklede dagen etter.. Hell noen liter vand heldes paa vann på de knuste bær bærene igjen, staar la det stå 24 timer, røres rør godt om, siles sil og blandes i bland med den øvrige saft. Til saften. Regn 3/4 liter vann til hver liter saft og vand blandet tages saft.. Løs 200 gr. g sukker (helst demerara), som opløses demerara) i saften. Alt fyldes paa anker hver liter blandet saft og vann, og tilsett vinsyren.. Bløt rosinene i lunkent vann, knus eller ballong, til hakk dem og vri dem sammen med bærene. Til et 40 l.s liters anker tilsættes brukes 1 kg. gode kg rosiner eller rengjær (Steinberg). Rosinerne opbløtes i lunkent vand, knuses rengjær.. Fyll ankeret eller hakkes og vrides sammen med bærene. Ankeret skal fyldes ballongen helt. Naar Når vinen er kommet rigtig riktig i gjæring, sættes gjærspuns settes gjærspunset i, tættes tettes med smeltet, tør parafin tørr parafin, og sættes karet settes i kjelder. Efter ½ aars forløp kjelleren.. Etter et halvt år tappes vinen paa flasker, på flasker som «lagres» lagres i kjelderen. kjelleren. Med tiden blir den kraftig, særdeles meget velsmakende og ganske klar. helt klar.. Har man sure, store, store og saftige bær, kan vandet sløifes, og man tar til hver l. saft vannet sløyfes; bruk da 125 gr. sukker, som man opløser godt i saften. Ellers g sukker per liter saft, ellers samme fremgangsmaate som ovenfor forklaret. fremgangsmåte.

Note on Modernised

Mengdene er gjort om til forholdstall per liter saft i moderne enheter; «rengjær (Steinberg)» er beholdt som alternativ til rosiner (moderne vingjær kan brukes). Fremgangsmåten er delt i nummererte trinn, og demerarasukker er angitt som råsukker.

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Frequently asked questions

Which cherries are best suited?
Ordinary preserving cherries are best, and they must be fully ripe. The berries are crushed (not all the pits) and wrung through a berry cloth the next day.
How much water and sugar should I allow?
For each liter of juice, take 3/4 liter of water. For each liter of mixed juice and water, use 200 g sugar, preferably demerara, dissolved in the juice.
What are the raisins used for?
For a 40-liter cask, add 1 kg of good raisins (or wine yeast, Steinberg). The raisins are soaked in lukewarm water, crushed or chopped, and wrung out together with the berries.
Can I make better use of the berry mass?
Yes, pour a few liters of water over the crushed berries again, let stand for 24 hours, stir well, strain off, and mix with the rest of the juice.

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