Will Cherries work too?

[drgreanthumb]

Will cherries work instead of straw/raz/black -berries???
Has anyone ever tried?
"
1-2qts frozen strawberries
white granulated sugar
bottle of clear brandy or vodka
lemon juice

Put frozen strawberries in a large mason jar. Fill the jar. Fill the jar the rest of the way up to the top with 120-150proof clear brandy. Set jar on a window sill for about a week(shaking it a couple times a day). Strain out liquid into another jar or bottle. Add enough sugar to the strawberries to completely cover them. Let the jar sit on the window sill (giving it a shake now and then)until most of the sugar appears to be gone, and there is alot of syrup in the jar. Pour the syrup into a seperate jar and add more sugar to the strawberries. Repeat this step until there is no more juices being released from the berries. Add about 1-2 tablespoons of lemon juice to the alcohol, then add the strawberry syrup until the desired taste is reached, water to 80 proof and strain until no strawberry particles are seen. The lemon juice will help preserve the red color, and the flavor of the strawberries. Without the lemon juice, the finished product will have a chalky aftertaste (quite unpleasent). Any leftover syrup and/or berries is Excelent on ice cream and/or cheesecake.


VARIATION- use blueberries.

This is a good drink to put in a blender with ice. Tastes like a strawberry smoothie. A refreshing drink for a hot summer day after mowing the lawn (in moderation..lol) Also good on the rocks.

-Pothead-
"

[Dnderhead]

I thank any fruit will work.
--http://homedistiller.org/forum/viewtopi ... =14&t=2199

[bstinga]

Different flavour no doubt to real Kirsch (Kirschwasser).

Does anyone have any experience with making kirsch in an authentic fashion - is any sugar etc added at all (I imagine not)? Water to fruit ratios etc. I have done a search on here but not much at all comes up.

[Dnderhead]

Kirsch is cherries fermented crushed stones and all,then distilled sometimes aged in ash barrels, as not to add flavor.
no color or sweetning. sort of bitter like bad cough medicin.

[drgreanthumb]

Kirshewasser.
It's my intention to make some cherry flavored schnapps. Higher in proof than the American version of schnapps, but still have a nice flavor. any help?

[bstinga]

What... Bad cough medicine.... heh, not the real stuff!

Love the stuff in fondue, cakes and coffee. Guess it's a Swiss thing though. I wasn't sure if the stones are crushed or not, good to know - thought that could unleash some nasties. Admittedly I have had some real harsh stuff in my time, possibly just natural fermented using wild yeast and nothing else. Thought some one would have had actual experience or recipe. Unfortunately my old grandad is no longer with us as he used to fill me in on how they did these things back in the village. I'll chase it up next time I'm in the homeland.

[tater-shine]

I've got this recipe started, one strawberry, one rasberry, and one pineapple. I'm verry excited to try them.

[blanikdog]

I wonder if frozen, cooked apricots would work? Can't see why not. I'm wondering about the pectin. What do ya reckon dunder?

blanik

[Dnderhead]

cooking "sets" the pectin but if you use pectic enzyme it should brake it up.
(it does in jelly) we used to use the older canned fruit for wine, it was not spoild just "mushy"
never added anything but yeast, I just got into wine, the "new way" allways did it like a
farmer, just fruit water and yeast, all the wine geeks say you cant do that.but it worked for us.
never knew what potassium sorbate or potassium metabisulfite was, I wonder if the greeks or romens used it?

[kiwistiller]

My mate Steve who lurks here (Hi Steve!) has got some cherries fermenting at the moment, which was bad news to me because I had to give back his glass carboy. He says if the wine isn't that great he's going to distill it, so I'm hoping for mediocre wine so that he makes some Kirsh. I love that stuff.

[HookLine]

I have macerated (separately) strawberries, blueberries, and cherries, in vodka (about 60%), and in rum. They all worked fine.

Also done mango flesh, and Meyer lemon zest, in vodka (also 60%), which is very nice.