Before we begin, remember to sterilize all utensils with hot water and put the 5 L of water to boil then cool.

Wash the Cerise. Place the Cerise into a bucket and pour the 5 L of water. Add sugar and yeast.

Stir. Cover lightly and allow to “set” for 21 days.

Strain and sweeten the wine. Note: Again remember to sterilize utensils before use.

Wash the raisins. Set aside.

Store the liquid in bottles….and add raisins. Lightly cover bottle ( don’t screw the cap on tightly). Leave for 10 days.

After the 10 days strain using sterilized utensils. Bottle and store in a cool place. Note: Do write the date when the wine was made to know how long it has been cured.