After you have sterilised your equipment begin by pricking the washed cherries with a fork and placing them into your demijohn. I am using 1 kilo of Picota cherries, followed by 1 kilo of Demerara sugar which is then soaked in 4 litres of strong Ale. The pigment from the cherries has already changed the colour of the ale. Give everything a gentle stir, after which pour a small amount of the solution in a vessel. Add a teaspoon of wine yeast and yeast nutrients, covering with a sheet of cling film, and leaving in a warm place for an hour. Pour this into the demijohn and seal with an airlock. Water in the air lock should be sanitised. Allow to ferment till the end, which should take four to six weeks.