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Fo 20 Making cherries non-perishable by fermentation: Cherry wine

Sour cherries spoil very quickly: If its is rainy, they burst and get mouldy.
* Left: This can be avoided, by sqeezing them and keeping 50 mL of juice in a 100 mL infusion bottle.
* Close it by a stopper pierced by an infusion tubing.
* Fix the other end of the tubing below the mouth of a second bottle, which is full of water and dipped in an aquarium.
Observation:Middle: After two day the cherry juice starts to foam.
 * In the following week mor ethan 400 mL of gas are released. * Right: The gas makes lime water turbid.
Explanation: Yeast cells present at the surface of the cherries grow and multiply as soon as access of air is stopped. They feed on sugar releasing two new substances: alcohol + carbon dioxide gas. Alcohol kills all germs, the juice is non-perishable.