Class 19 Members Recipe 2018 National. Supplied by Peter Robinson

Ingredients

1.5kg	Cherries (fresh or jar/tin)
225g	Raisins
680g	Sugar
2lt	Red grape juice
	Yeast, pectolase and nutrients

Method

Place cherries in bucket and crush with hands or masher and remove stones (include the syrup if bottled). Add minced raisins and 1 lb sugar.
Pour in 1 litre boiling water and mix until sugar dissolves.
Add the grape juice and top up with water to 4.5 litres.
When cool enough add remaining ingredients, stir, cover and allow to ferment for 4
days stirring once/twice daily.
Strain off into demi-john, add the remaining sugar and ferment to dryness.
Add sugar, grape juice, xylitol or similar to bring to medium dry, O.G. 999–1002.

The ingredients for this should be easy to get. Bottled cherries are readily
available in Lidl and Polish shops at a reasonable price and red grape juice is now much easier to get than white
and of much better quality than it used to be. This wine could also be used in both the stoned fruit classes at
different levels of sweetness, so it’s 3 for the price of 1!