Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Cherry brandy
Reply
 
Thread Tools
Old 07-17-2013, 09:49 PM   #1
Hedley
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Bristol, n/a
Posts: 79
Default Cherry brandy

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


Hedley is offline
 
Reply With Quote
Old 07-18-2013, 02:18 AM   #2
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 149 Times on 135 Posts
Likes Given: 1

Default

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!


__________________
Motto: quel che sara sara
saramc is offline
 
Reply With Quote
Old 07-18-2013, 06:55 AM   #3
Hedley
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Bristol, n/a
Posts: 79
Default

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

Regards,

Ross
Hedley is offline
 
Reply With Quote
Old 07-19-2013, 06:22 AM   #4
Brann_mac_Finnchad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: , AK
Posts: 251
Liked 15 Times on 13 Posts
Likes Given: 28

Default

For the full flavour, I believe you are supposed to leave the pits in.
__________________
There is one secret ingredient that makes anything better......time.

Primary: House Cider; Carrot Wine. Anchorage Brewing Dregs Cider
Secondary: Rhubarb Wine, House Cider
Tertiary (or higher):
Drinking: House Cider, Cherry Cyser, Belgian Walnut Graff, Rhubarb Wine
Brann_mac_Finnchad is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Brandy thetankfrank Wine Making Forum 23 01-29-2013 05:54 PM
Best cherry form for adding to a cider? Attempting to make a Cherry Bomb MTate37 Cider Forum 18 11-07-2012 02:05 PM
Brandy Porter fan General Beer Discussion 0 11-24-2005 12:20 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS