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Cherry liqueur

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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 29 May 2012 at 09:57
Here's a question.

Could I use sour cherries in syrup(bought at a store) to make this?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 30 May 2012 at 10:08
I don't know. you can try and   let us know . just check that there are no additives.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 May 2012 at 10:17
darko - the season is coming up where you should be able to get fresh cherries at the store very soon, if not right now. maybe give those a try?
 
i'm thinking about giving this a go with our famous montana flathead cherries, as soon as they are avaialble....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 31 May 2012 at 19:46
Ahron, the ingredients are ;sour cherries, water and sugar in that order. That's it for the ingredient list.

Ron, we should have cherries in about a month. I still plan to make some from scratch. I just figured that if I used the bottled cherries, it would give me a head start with a batch before the other is ready.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 01 June 2012 at 02:25
I don't see a problam  (maybe the water )  it must work,  it will do a instant liquor  .
but because the cherries  are  cooked and caned it will not develop a better taste with time .
the one you will do with fresh cherries will develop a round amazing  flavour in time.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 01 June 2012 at 07:01
Well, I'll give it a try and see how it is. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 01 June 2012 at 17:21
Here's an update.

What I did was pour the syrup out of each jar and add an equal amount of vodka to the syrup. I had three jars and got just over a cup(250ml) out of each jar. To each cup of syrup, I added 1 cup of vodka. Of course I tasted it, and I'll say it was tasty. Not having tried this before, I don't really have a baseline as to how it should taste. What I ended up was with something that tasted like cherries but without an alcoholic bite. 

 Then I refilled the cherry bottles with vodka to cover. I think I'll use that vodka to add when I make this with fresh cherries.  I was surprised at how quick the vodka pulled more red colour out of the cherries. After a few hours the bottles looked the same as when they were bought with the syrup.

Any way, we'll see how it is in a few weeks.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 02 June 2012 at 03:08
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 02 June 2012 at 21:54
To add, I didn't filter the syrup so I did end up with a bit of sediment in the bottles. Hopefully this will help a little bit with the aging and developing the flavour. 
As I said before, I should have fresh sour cherries available within the month. It will be interesting to compare this instant batch with the scratch made near the end of the year.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2012 at 16:05
Originally posted by AK1 AK1 wrote:

To add, I didn't filter the syrup so I did end up with a bit of sediment in the bottles. Hopefully this will help a little bit with the aging and developing the flavour. 
As I said before, I should have fresh sour cherries available within the month. It will be interesting to compare this instant batch with the scratch made near the end of the year.


I filtered mine through cheesecloth and still ended up with a very fine sediment in the bottom of the bottles and now after a month or so the actual liquor is crystal clear with that fine sediment on the bottom.  Unfortunately, it tastes so good that I couldn't stay out of it and have already finished one bottle of it but I have resolved to age the other two bottles for a couple of years.  This stuff is AMAZING.

I now have a batch going made from fresh blueberries that were on sale at the market.  So far, so good.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2012 at 16:09
Quote Unfortunately, it tastes so good that I couldn't stay out of it and have already finished one bottle of it but I have resolved to age the other two bottles for a couple of years.  This stuff is AMAZING.
 
Andy - by the sounds of your quote above, it's going to be pretty hard to stick to that two-year plan. you might want to pace yourself and sample one at one year and the other at two years.
 
or, you could send them up here - i'll hold onto them for you - really, i will! got a safe place already picked out and everything ~ Wink 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2012 at 16:13
Originally posted by TasunkaWitko TasunkaWitko wrote:

Quote Unfortunately, it tastes so good that I couldn't stay out of it and have already finished one bottle of it but I have resolved to age the other two bottles for a couple of years.  This stuff is AMAZING.
 
Andy - by the sounds of your quote above, it's going to be pretty hard to stick to that two-year plan. you might want to pace yourself and sample one at one year and the other at two years.
 
or, you could send them up here - i'll hold onto them for you - really, i will! got a safe place already picked out and everything ~ Wink 


I have some more cherries now and will be making a second batch so I will be sending some to both you and Dave.  I can't believe how good this stuff is.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2012 at 16:17
hey, that would be great - i'm planning on getting some flathead cherries when they come into season (which should be very, very soon, if not already) and trying this with them. if i get enough to make enough, i'll try to send some around ~ Tongue
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2012 at 17:38
Originally posted by TasunkaWitko TasunkaWitko wrote:


or, you could send them up here - i'll hold onto them for you - really, i will! got a safe place already picked out and everything ~ Wink 
What safe place would that be?  Your stomachTongue
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2012 at 18:29
Originally posted by Boilermaker Boilermaker wrote:

Originally posted by AK1 AK1 wrote:

To add, I didn't filter the syrup so I did end up with a bit of sediment in the bottles. Hopefully this will help a little bit with the aging and developing the flavour. 
As I said before, I should have fresh sour cherries available within the month. It will be interesting to compare this instant batch with the scratch made near the end of the year.


I filtered mine through cheesecloth and still ended up with a very fine sediment in the bottom of the bottles and now after a month or so the actual liquor is crystal clear with that fine sediment on the bottom.  Unfortunately, it tastes so good that I couldn't stay out of it and have already finished one bottle of it but I have resolved to age the other two bottles for a couple of years.  This stuff is AMAZING.

I now have a batch going made from fresh blueberries that were on sale at the market.  So far, so good.
At this point, I wasn't worried about the sediment because I made this batch from store bought cherries in syrup. Something to tide me over until I can make a batch from scratch within a month or so. My plan is to let this batch sit for a bit then filter it into bottles. After that, I'll wait for a while and compare it to the scratch made stuff. Of course it already tastes good, so I'll have to hide a bottle or two somewhere out of reach just so I have something to compareBeer
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2012 at 18:56
Originally posted by AK1 AK1 wrote:

Originally posted by Boilermaker Boilermaker wrote:

Originally posted by AK1 AK1 wrote:

To add, I didn't filter the syrup so I did end up with a bit of sediment in the bottles. Hopefully this will help a little bit with the aging and developing the flavour. 
As I said before, I should have fresh sour cherries available within the month. It will be interesting to compare this instant batch with the scratch made near the end of the year.


I filtered mine through cheesecloth and still ended up with a very fine sediment in the bottom of the bottles and now after a month or so the actual liquor is crystal clear with that fine sediment on the bottom.  Unfortunately, it tastes so good that I couldn't stay out of it and have already finished one bottle of it but I have resolved to age the other two bottles for a couple of years.  This stuff is AMAZING.

I now have a batch going made from fresh blueberries that were on sale at the market.  So far, so good.
At this point, I wasn't worried about the sediment because I made this batch from store bought cherries in syrup. Something to tide me over until I can make a batch from scratch within a month or so. My plan is to let this batch sit for a bit then filter it into bottles. After that, I'll wait for a while and compare it to the scratch made stuff. Of course it already tastes good, so I'll have to hide a bottle or two somewhere out of reach just so I have something to compareBeer



They are both gonna be awesome.  The hard part is staying out of it once it is made.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2012 at 20:31
I guess I'll be testing my willpowerSmile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 07 June 2012 at 04:15
Originally posted by AK1 AK1 wrote:

I guess I'll be testing my willpowerSmile
 
oh Boy  that will be difficultWink
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 09 June 2012 at 17:00
My blueberries are macerating nicely and looking good, I picked up more grain alcohol yesterday for this new blueberry batch and a second batch of the cherry liquer that I will start shortly as I have more cherries.  This is one of the coolest and best things I have ever made, thanks for showing us how to do this, Ahron!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 10 June 2012 at 03:15
Originally posted by Boilermaker Boilermaker wrote:

My blueberries are macerating nicely and looking good, I picked up more grain alcohol yesterday for this new blueberry batch and a second batch of the cherry liquer that I will start shortly as I have more cherries.  This is one of the coolest and best things I have ever made, thanks for showing us how to do this, Ahron!
 
this sound great can we see some photos Clap
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