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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Cherry brandy
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Old 01-05-2014, 01:42 PM   #1
Hedley
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Default Cherry brandy

Hi brewers,

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?

Kind regards,

Ross

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Old 01-05-2014, 04:26 PM   #2
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Sugar is used to make alcohol. The more sugar the more alcohol if the yeast can handle it. Too much alcohol will kill or stunt yeast.

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Old 01-05-2014, 04:32 PM   #3
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The alcohol is already made, as this is adding cherries to brandy.

I think the reason that the recipe was so sweet is just because people tend to love sweet things. I don't- so I would probably use NO sugar in a cherry-infused brandy. It's a matter of taste.

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Old 01-05-2014, 04:33 PM   #4
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Cherries have natural sugars, should try it without sugar additions first.

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Old 01-05-2014, 07:43 PM   #5
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Sorry misread the post.

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Old 01-07-2014, 08:28 PM   #6
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Cheers people. Yep I am using no sugar next time.

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