Sorry if this is off topic.
Has anyone ever made cherry brandy (flavouring commercial brandy with cherries)?
I got some on the go today and have gallon demijohn half full of the stuff. I removed the stems and pips, and chopped the cherries up. The chopped fruit has floated to the top and I am worried that the very top layer, exposed to the air in the demijohn, will go bad. Some recipes say just to pit and prick the cherries, and some say mash it up.
Any help much appreciated.