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Sugar/Fruit/Alcohol ratios


Doc Holliday
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Hi chaps (and chapesses, where appropriate),

 

I bought a tray of local cherries yesterday, seeing as they are pretty much out of season, as Mrs H wants me to make some Cherry Brandy. She actually prefers the drunken cherries. Some even find their way in to the Xmas cake, although they do give me very bad wind for some strange reason.

 

Amyway, enough about my inner workings. I wanted to know what ratios you guys use for your fruit liquers. I think I used about 20% sugar to weight of cherries last year and have to confess it tasted like it could have used a bit more as the brandy still had that kick to it. The thing is I didn't want it being too sweet. To be honest, I can't actually remember how much fruit I used but will have to see if I have it written down somewhere.

 

Does anyone do this seriously or as Jdog said in another post, it's not an exact science. I would, however, like a bit of a pointer as to the ratios.

 

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