(translated by u/ralfv)
New to these? Read the introduction first: it explains what is left out on purpose and what the yeast of the time could do.
Source: House and medical book, Karlsruhe, Badische Landesbibliothek, Cod. Donaueschingen 792, fol. 94r–94v, c. 1450 (Alemannic, western Lake Constance region).
Language: Early New High German (Alemannic), Latin phrase in the heading
Style: Melomel (cherry), spiced
To make cherry wine, after Buolach in Rottweil.
If you want to make cherry wine, take 2 som of honey and 4 som of cherry juice that has not fermented. Now put the honey in a kettle and let it come to the boil. Then take a small tub full of the cherry wine, pour it into the honey, and let them boil up together. And as much honey as you put in the kettle, put twice as much cherry wine into a binte. And when the honey has boiled up, as written above, pour it into the binte with the cherry wine and let it cool like that. Then put it in a cask.
And if you want the said cherry wine really good, then eight or ten weeks after it has been boiled, take ginger, cinnamon, long pepper, cloves and grains of paradise, one lot of each, and of the cinnamon two or three lot, and crush it coarsely and put it in a little bag. Hang it in the cask, weighted with a stone, so that it stays hanging in the middle. And let it hang there ten or twelve weeks. Then you have noble good cherry wine.
Translation: fyndling.de (CC BY-NC-SA 4.0). fyndling.de also made the transcription of the original-language text, from the facsimile of the Badische Landesbibliothek Karlsruhe (Public Domain Mark 1.0). The transcription is not reproduced on this page; you can read it next to the manuscript scan via the link below.
Original scan and transcription: fyndling.de/rezepte/d792-002. German-language site; Google Translate works well for reading it.