6 bottles of cherry brandy extract, 3 lb. sugar (or 3 ¾ invert), 1 gal. water, yeast and nutrient.
Boil one-third of the sugar in half a gallon of water for two minutes, allow to cool and pour into the gallon jar. Then add the extract, yeast and nutrient.
Cover as directed of fit fermentation lock and ferment in a warm place for ten days. Then boil another third of the sugar in a further quart of water for two minutes and when cool add this to the rest. Cover again as before or refit the lock and continue to ferment in a warm place for a further fourteen days. After this, boil the rest of the sugar in the remaining quart of water as before and when cool add the the rest. Cover again or refit the lock and leave in a cool place until all fermentation has ceased.
