Home Distiller

Where I live it's cherry season...and there are LOADS of them! So I went to a local orchard and picked somewhere in the neighborhood of 10#...(I know the farmer so it's cool)
Now I have all these beautiful, sweet cherries...so what do I do with some?
Yep...Cherry Bounce!!

George Washington would be proud!

If you have basil you might try the following:

Cherry Basil
Ingredients:
1 fifth neutral proofed between 80-100
2 pints sour cherries, stemmed and crushed (you don't need to remove pits)
1 bunch of fresh basil, bruised
1-1/4 cup simple syrup

Directions:
Combine all ingredients accept simple syrup in 1/2 gallon jar. Stir to moisten
Seal the jar and put in a cool, dark cabinet until the liquid smells and tastes strongly of cherries and basil (3-5 days)
Strain with mesh strainer into quart jar. Do not push on solids to extract more liquid.
Stir in simple syrup
Seal and store in a cool dark cabinet

This does not sound great but the sour cherries and basil meet each other as equals.

Boy that looks good.

Thanks!

Bushman...that does sound good! I can see where some may think that the two flavors wouldn't go together, but the sweetness of both would make a fine drink!

Still Life...it sure does! I gave it a little stir today and the color really has come out...and I can only imagine the flavor!


---Stiff

Bushman wrote:George Washington would be proud!

If you have basil you might try the following:

Cherry Basil
Ingredients:
1 fifth neutral proofed between 80-100
2 pints sour cherries, stemmed and crushed (you don't need to remove pits)
1 bunch of fresh basil, bruised
1-1/4 cup simple syrup

Directions:
Combine all ingredients accept simple syrup in 1/2 gallon jar. Stir to moisten
Seal the jar and put in a cool, dark cabinet until the liquid smells and tastes strongly of cherries and basil (3-5 days)
Strain with mesh strainer into quart jar. Do not push on solids to extract more liquid.
Stir in simple syrup
Seal and store in a cool dark cabinet

This does not sound great but the sour cherries and basil meet each other as equals.

That's looks extremely yummy bushman

Just did 12 quarts of cherry bounce, three with vodka, five with crown royal and four with jim beam black. Will let you know what it turns out like.

liqrlkr wrote:Just did 12 quarts of cherry bounce, three with vodka, five with crown royal and four with jim beam black. Will let you know what it turns out like.

do you mind sharing your recipe for cherry bounce?

Back when I lived in Wisconsin, the local cherries were not sweet like bing cherries.

We would fill a quart jar with cherries, add one cup of sugar, and fill the jar with either brandy, whiskey or vodka.
Then leave in a cool dark spot for 4 or 5 months. Thanksgiving and Christmas, we would eat the alcohol infused cherries.

Bouncing right along..so far so good!! And yeah, it's gooood!

---Stiff

I know this might be a bad question to ask, but on the TV show moonshiners,. Josh makes a cherry bounce with cherrys and honey. That is fermented then distilled. Do any of y'all know that recipe?

JoeyZR1 wrote:I know this might be a bad question to ask, but on the TV show moonshiners,. Josh makes a cherry bounce with cherrys and honey. That is fermented then distilled. Do any of y'all know that recipe?

Sounds like a good way to waste cherries and honey.

RedwoodHillBilly wrote:

JoeyZR1 wrote:I know this might be a bad question to ask, but on the TV show moonshiners,. Josh makes a cherry bounce with cherrys and honey. That is fermented then distilled. Do any of y'all know that recipe?

Sounds like a good way to waste cherries and honey.

At least with Tincturing you can re-use them with added flavoring to the cherries. Not sure I would go so far as to call it a waste or I would never make apple brandy

RedwoodHillBilly wrote:

JoeyZR1 wrote:I know this might be a bad question to ask, but on the TV show moonshiners,. Josh makes a cherry bounce with cherrys and honey. That is fermented then distilled. Do any of y'all know that recipe?

Sounds like a good way to waste cherries and honey.

Ike I said that this was a loaded question, just thought I would ask. Also just because I enjoy watching the show doesn't mean what they do on tv is what I believe. Its solely entertainment to me.

Fresh sour cherries are simply impossible to find where I live. What do you think about rehydrating dry cherries or using canned?

The cherries are honey would make a good meade.