Doc Holliday Posted August 22, 2016 Report Share Posted August 22, 2016 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. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted August 25, 2016 Report Share Posted August 25, 2016 (edited) You can always make it sweeter, but you will struggle to get the same smoothness if you add more spirit later on. 20% for "dessert" fruits sounds about right. LS Edited August 25, 2016 by lord_seagrave Quote Link to comment Share on other sites More sharing options...
Salop Matt Posted August 26, 2016 Report Share Posted August 26, 2016 Am interested in this to as am going to try damson gin and cherry brandy for the first time ever. Any hints and tips would be great Quote Link to comment Share on other sites More sharing options...
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