Fermenta-shon

Dad just got back from a quick trip to Paw Paw, Michigan on Monday with 2 tons of fresh Montmorency cherries, and they are fermenting away. They smell divine. We don't crush them, we ferment them whole using carbonic maceration. Each plump cherry has it's own fermentation going on, and when you pop one in your mouth it fizzes, and tastes sweet, with just a hint of the alcohol forming inside. Sumptious!