[From: Every Woman's Cook Book by Mrs. Chas. F. Moritz (1926) p. 618]

                          CHERRY WINE

  Put cherries through meat grinder after removing pits.  For each
quart pulp and juice, add two quarts water, one-half quart sugar,
and one-half yeast cake dissolved in a little cold water.
  Let stand in covered crock until fermenting ceases. Stir occa-
sionally.  Strain two or three times until perfectly clear.
  Put in bottles without corking tightly for three months, or better
still, let stand in wooden keg three months before bottling.