Home Distiller

I read about this in a book and I'm giving it a Go.
1/2 gallon Sweet cherries
1/2 gallon Sour cherries
5 cinnamon sticks
1 pint of honey

Add all to 1 gallon of Whiskey or plain wash. Let sit for 6 months shaking every so often..
I only used half the cherries myself. That would leave hardly any room for drink if filled all the way. Its coloring nicely already. I made some also in QT's without honey and added sugar instead.

I have done something like it,but a little different.We call it cherry bombs.I used a gallon of maricino cherrys.We poured off all the juice{save for later} and added enough 80 proof neutral to cover the cherrys,{The cleanest you have} and put the whole container in the freezer for a week.Once the cherrys freeze,the alchaol will replace most of the water in the cherrys.
Thaw it out,and pour in the juice you saved.You now have a jar of high proof cherrys.Eat them at will,and wash them down with the booze there soaking in.The booze also makes a nice cherry coke with a kick.You can also do this with olives.

I did one with Cherries and Craisins.

Tasted like cough medicine.

wineo wrote:I have done something like it,but a little different.We call it cherry bombs.I used a gallon of maricino cherrys.We poured off all the juice{save for later} and added enough 80 proof neutral to cover the cherrys,{The cleanest you have} and put the whole container in the freezer for a week.Once the cherrys freeze,the alchaol will replace most of the water in the cherrys.
Thaw it out,and pour in the juice you saved.You now have a jar of high proof cherrys.Eat them at will,and wash them down with the booze there soaking in.The booze also makes a nice cherry coke with a kick.You can also do this with olives.

Do you have to continue refrigerating after this? Did you mean 80 proof or 80 % ???????? Thanks who ever answers
also is freezing really necessary? It makes that much difference? Just curious