I am not sure where to post this so sorry if it is off topic, but I posted a query regarding infusing brandy a few months back and got some really helpful responses.
I recently made some cherry brandy (started in June and was ready for Christmas). I put much less sugar in than the recipe stated. It tastes very good but still a bit sweet for my liking. As cherries are quite sweet anyway I am thinking of using no sugar next time. Anyone tried this? Why do most recipes call for sugar?