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

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.

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.

Cherries have natural sugars, should try it without sugar additions first.

Sorry misread the post.

Cheers people. Yep I am using no sugar next time.