The process of fermenting fruit adds live cultures which in turn feed off of the sugars and turn them to alcohol. The beginning steps that are used in the production of beer and wine can be used to ferment fruit including cherries by adding enzymes and live cultures. These enzymes and cultures help bolster your immune system and with the processing and digestion of foods. Fermenting cherries can be done with little difficulty.
Things You'll Need
Mix 1 cup of sugar, 2 cups of water and 2 ¼ tsp. of baking yeast in a quart sized glass jar. Mix until the sugar is completely dissolved. Look for a foam to appear on the top, which indicates the fermentation process has started.
Loosely screw the lid on the jar and store it in a cool place for three or four days. Ensure that the area you store the jar in is neither hot nor cold, as either extreme will disrupt the fermentation process.
Mix in equal amounts of sugar and cherries, taking care not to fill the jar more than three-quarters of the way full. Chop the cherries in half and take out their pits before adding them. The fermentation process will expand the volume, so you need to leave some room for it to grow.
Loosely screw the lid on and store the jar for a minimum of two to three weeks. The longer that you can store the jar, the better the fermentation process will be. The cherries will begin to shrivel and become infused with the alcohol. If you can leave it fermenting for four or five weeks, the finished product will be even better.