Doc Holliday Posted June 23, 2010 Report Share Posted June 23, 2010 Has anyone made their own cherry brandy? Only asking as it's something I thought I'd have a go at making this year, seeing as we have plenty of cherry trees in our neck of the woods. They're not the big, sweet, juicy, cultivated cherries nor quite as small and sour as the wild cherries but somewhere in between. Was planning to scrump about 3lb worth this weekend, seeing as they're starting to ripen off, to make about 3 litres by my reckoning. Need to get in before woodies scoff the lot. Having read up on the net for recipes it seems to be down to personal preference as the amount of sugar used. Normally for sloe gin I use a pound of sugar per pound of sloes but forthe cherry brandy this would make it quite sweet. If you've had any experience of making your own then I'd like to know how much sugar you used and how sweet/sour it was. Quote Link to comment Share on other sites More sharing options...
luvbus Posted July 1, 2010 Report Share Posted July 1, 2010 Has anyone made their own cherry brandy? Only asking as it's something I thought I'd have a go at making this year, seeing as we have plenty of cherry trees in our neck of the woods. They're not the big, sweet, juicy, cultivated cherries nor quite as small and sour as the wild cherries but somewhere in between. Was planning to scrump about 3lb worth this weekend, seeing as they're starting to ripen off, to make about 3 litres by my reckoning. Need to get in before woodies scoff the lot. Having read up on the net for recipes it seems to be down to personal preference as the amount of sugar used. Normally for sloe gin I use a pound of sugar per pound of sloes but forthe cherry brandy this would make it quite sweet. If you've had any experience of making your own then I'd like to know how much sugar you used and how sweet/sour it was. Make it the same as sloe gin but go light on the sugar at first, you can always add more later if it is a bit bitter. I would go at with least 1/2lb though as it seems to be the sugar that helps leech out the flavour/colour from the fruit. I used this approach for damson brandy last year and it worked out really well. Good luck, Rich Quote Link to comment Share on other sites More sharing options...
Beardo Posted July 12, 2010 Report Share Posted July 12, 2010 i've just made a load of Cherry Vodka with the next-door-neighbours cherries (donated not scrumped). 400g cherries 200g caster sugar 70cl bottle vodka Slit the cherries, but don't cut them in half. Put in a pan with the sugar and 150ml water, then heat, stirring gently, until the juices run and the sugar has dissolved. Remove from the heat, then spoon into a kilner jar. Add the vodka and mix well. Seal, then leave for 4 weeks before drinking (giving it a gentle shake every couple of days). Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted July 12, 2010 Report Share Posted July 12, 2010 Do you leave the stones in? Quote Link to comment Share on other sites More sharing options...
Beardo Posted July 12, 2010 Report Share Posted July 12, 2010 yeah, they add to the flavour. Quote Link to comment Share on other sites More sharing options...
holly Posted August 23, 2010 Report Share Posted August 23, 2010 just made some apricot brandy today using dried apricots Quote Link to comment Share on other sites More sharing options...
bullet boy Posted August 23, 2010 Report Share Posted August 23, 2010 i've just made a load of Cherry Vodka with the next-door-neighbours cherries (donated not scrumped). 400g cherries 200g caster sugar 70cl bottle vodka Slit the cherries, but don't cut them in half. Put in a pan with the sugar and 150ml water, then heat, stirring gently, until the juices run and the sugar has dissolved. Remove from the heat, then spoon into a kilner jar. Add the vodka and mix well. Seal, then leave for 4 weeks before drinking (giving it a gentle shake every couple of days). Thanks Nick.Gonna give that a try. Quote Link to comment Share on other sites More sharing options...
Beardo Posted August 24, 2010 Report Share Posted August 24, 2010 tastes damn fine - cracked it open a couple of weeks ago Quote Link to comment Share on other sites More sharing options...
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