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Old 07-17-2013, 09:49 PM   #1
Hedley
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Nov 2011
Bristol, n/a
Posts: 100


Hi people,

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.

Kind regards,

Ross

 
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Old 07-18-2013, 02:18 AM   #2
saramc
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Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 167 Times on 151 Posts


Ross...the exposed cherries will be fine. Just make sure you have the airlock secure. And jiggle the carboy any time you walk by. The fruit will eventually sink. I make 'enhanced' brandy all the time, even did a banana one for banana port. Have made plum brandy, dried apricot with some butterscotch schnapps for buttery apricot brandy. My cherry version just gets pitted whole fruit-no chopping since the alcohol does the extraction anyway. A favorite is to add roasted pecans along with some brown sugar, makes for awesome ice cream topping and coffee flavoring. Loads of gifts!
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Old 07-18-2013, 06:55 AM   #3
Hedley
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Nov 2011
Bristol, n/a
Posts: 100

Thanks saramc, that is reassuring. (And what a mouth-watering post you made!)

Regards,

Ross

 
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Old 07-19-2013, 06:22 AM   #4
Brann_mac_Finnchad
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Apr 2012
, AK
Posts: 255
Liked 15 Times on 13 Posts


For the full flavour, I believe you are supposed to leave the pits in.
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