How is Cherry Wine Made?
Fruit wines are quite often viewed as being a less complex drink to make than their grape counterparts, but the process of making them is almost identical. So, for cherry wine, the juice and flavour of the fruit are extracted by pressing, stewing, and fermenting the pulp of the fruit.
Before pressing the cherries, the stems and the stones must be removed as the insides of cherry pits are toxic if you consume enough. From there, sugar (or honey in some instances) is added to increase the alcoholic content during fermentation while also producing a more polished and palatable final product.
Cherry wine was reportedly first produced as a form of homebrew following World War I, where people became more experimental and resourceful with their winemaking. Thankfully, processes have advanced quite considerably since then, resulting in a more refined final product.