I had a lot of cherries, so I experimented around with them and put some whole cherries and sugar into a jar. I left them for about a week in the fridge and when I took them out and tried them, they were almost fizzy and remarkably less sweet. I’m underage so I don’t really know if they could necessarily be called boozy, but my parents thought they tasted a bit alcoholic. I want to know if leaving cherries out like that would actually allow them to naturally ferment. Did leaving them in sugar have any significant effect? The cherries looked virtually the same, albeit a bit softer and some a bit more wrinkled. I was really surprised with how they came out, so I made another batch today, but I’m interested in hearing the thoughts of others.