Pick the chokecherries early when they are red, just turning ripe

Heat in warm water to soften

Crush and place in a crock with a gallon of warm water

Add 1 pound of sugar and a yeast cake

Decant the juice after a day and put the juice in a 5-gallon keg

Add 1 pound of sugar to the keg, mix, cork lightly, and cover with a clean, damp burlap bag

After another day, add 1 gallon of water to the berries, 1 pound of sugar, and let work another day. Press out the juice, discard the berries

Add the juice to that already in the keg, stir in the remainder of the 8 pounds of sugar, fill with water to the 4-1 /2 gallon point, cork lightly, cover as before, and allow to work for sever- al days. Keep close watch and when the fermentation starts to subside but the wine is still sweet, add brandy or alcohol in sufficient quantity to kill the fermentation

Cork tightly and leave for about 6 weeks

In that time the wine should be a clear scarlet and have the marked fla- vor of maraschino cherries

Recask, filling the keg to the cork with a 20 percent mixture of alcohol and water, per- haps in the form of brandy or vodka mixed with water one-for-one

A cupful of cracked chokecheriy stones will increase the cherry flavor.