Cherry vodka /brandy

[bobafet 30]

Hello all i would like to make some cherry vodka and some cherry brandy can anyone tell me the amount of cherrys and sugar to the litre

thankyou B..

 

oh and how long to leave it , if i do it now will it be ready for december

 

thanks again B..

Edited July 24, 2010 by bobafet

[bert the fert 28]

Hello all i would like to make some cherry vodka and some cherry brandy can anyone tell me the amount of cherrys and sugar to the litre

thankyou B..

 

oh and how long to leave it , if i do it now will it be ready for december

 

thanks again B..

 

 

Cherries are usually quite a sweet fruit so i don't add too much sugar. Generally about 3 to 4 ounces of caster sugar to every pound of cherries. Morello cherries give a good dense flavour but i always add a few apricot stones to the mix as well.

 

Bottle it now then it will be ready for christmas. When i'm bottling i generally fill the kilner jar three quarters full of the sugared fruit and fill up with the spirit. You need that amount of fruit to get the deep, syrupy intensity.

 

P.S. when you've strained the fruit off, don't bin it. It makes a lovely grown up pudding with ice cream, or you can stone the fruit and dip them into melted chocolate for delicious liqueurs

 

Regards, Lainie

[Batista230 0]

Cherries are usually quite a sweet fruit so i don't add too much sugar.

 

Why its only going to turn into alcohol anyway

 

Have you picked the cherrys yet

Do they come from wild cherry trees

[mattydski 560]

Cherries are usually quite a sweet fruit so i don't add too much sugar.

 

Why its only going to turn into alcohol anyway

 

Have you picked the cherrys yet

Do they come from wild cherry trees

 

No, it isnt going to turn to alcohol. The cherries and sugar are there to flavour the alcohol. It is not fermenting as such, just being infused.

[bobafet 30]

Thankyou Bert i will give this a go

hope it goes down well for our opening shoot..

[bert the fert 28]

Thankyou Bert i will give this a go

hope it goes down well for our opening shoot..

 

 

I forgot to add, that i generally freeze the fruit as soon as it's picked, then defrost the day after to bottle it. I'm no physicist, but something seems to happen on a macro cellular basis that improves the transfer of flavour from fruit to spirit.

 

Let me know how it turns out [ eventually ]

[bobafet 30]

Thankyou Bert i will give this a go

hope it goes down well for our opening shoot..

 

 

I forgot to add, that i generally freeze the fruit as soon as it's picked, then defrost the day after to bottle it. I'm no physicist, but something seems to happen on a macro cellular basis that improves the transfer of flavour from fruit to spirit.

 

Let me know how it turns out [ eventually ]

Cheers mate i will do..

[desertdog 149]

Thankyou Bert i will give this a go

hope it goes down well for our opening shoot..

 

 

I forgot to add, that i generally freeze the fruit as soon as it's picked, then defrost the day after to bottle it. I'm no physicist, but something seems to happen on a macro cellular basis that improves the transfer of flavour from fruit to spirit.

 

Let me know how it turns out [ eventually ]

Cheers mate i will do..

lets go pick some cherrys then mate, i made some choclate with the sloes from my sloe gin, did,nt both to stone the fruit it was still good. ive still got some sloes in the freezer, best i do some more.