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Cherry liqueur

Printed From: Foods of the World Forum
Category: Europe
Forum Name: The Balkans
Forum Discription: Romania, Bulgaria and the former Yugoslavia.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1670
Printed Date: 09 April 2020 at 14:39


Topic: Cherry liqueur
Posted By: africanmeat
Subject: Cherry liqueur
Date Posted: 22 January 2012 at 08:40

My dad use to do cherry liqueur every 2 years

It is a sweet liqueur for after diner

A i started to do it 10 years ago from sour cherry he use to do it with Tzuika a Romanian

Liqueur 40-60% alcohol i cant find it in south Africa so i use vodka.

In a big jar i put the cherry with sugar an leave it for 3 weeks

Than i strain ½ of it in to a big bottle add 1 bottle of vodka in to the strain cherry and one bottle to the jar and leave it for 1 weeks .

http://www.smokingmeatforums.com/image/id/617160/width/640/height/480 -

http://www.smokingmeatforums.com/image/id/617160/width/640/height/480 -

The one on the right is from 4 years ago and the one on the left is the new one

 

http://www.smokingmeatforums.com/image/id/617184/width/640/height/480 -

 

Thanks for looking cheers



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Ahron



Replies:
Posted By: TasunkaWitko
Date Posted: 22 January 2012 at 12:18
ahron, that looks great ~ this summer, i'd like to try this using flathead cherries from montana.

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Posted By: AK1
Date Posted: 11 April 2012 at 14:40
Interesting idea.

A Croatian thing was to make kruskovac(with pears), Slivovic(with plums). Tresnjavac made with cherries was not that common but was done occasionally.


Posted By: Boilermaker
Date Posted: 11 April 2012 at 19:55
This sounds fantastic.  I have a bunch of sour cherries and this would be a great use for them.

In that big jar which looks to be at least a gallon how much sugar and how much cherries do you use?

I don't quite understand the remainder of the process.  Can you elaborate?  Thanks.





Posted By: Margi Cintrano
Date Posted: 15 April 2012 at 05:04
@ African Meat,
 
Wow ... Wonderful cocktail idea ...  
 
Thanks for posting.  
 
Have a nice wkend.
Margi.


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: KateC
Date Posted: 15 April 2012 at 15:48
This intrigues me because the fruit and sugar are fermented together before the spirirts are added so I did a little investigating....not to step on your toes AfricanMeat! Smile
 
 
There's very little info online about this technique but here's the skinny:
 

"Here is how she told me to make the Visinata: Put 2 cups of cherries in a really large jar with a cup of sugar. Do not pit the cherries, she warned, because the pits are critical to the fermentation process. Let the fruit and sugar ferment for 2 weeks. Then add vodka. Amount? “A lot.” Now let the whole thing macerate until September. The cherries can be pitted and dipped in chocolate to make bonbons. Or the fruit can be ground up and mixed with biscuits to make bonbons.

I wieghed the fruit and 2 cups of it weighed about a pound. So the formula is 1 lb cherries, 8 ounces sugar, “a lot” of vodka. (Note: I intended to add 2 cups of vodka, but I only had about 1 2/3 cups of vodka left in the bottle, so that is what I used)."

IMG_0694This quote came from: http://pragmaticattic.wordpress.com/2009/07/19/homemade-sour-cherry-brandy-visinata-or-vishniak/ - http://pragmaticattic.wordpress.com/2009/07/19/homemade-sour-cherry-brandy-visinata-or-vishniak/

It's a long blog post with 2 additional pages of updates as she takes us through the whole process with photos. V-e-r-y Interesting!  :) Kate


Posted By: AK1
Date Posted: 15 April 2012 at 18:28
This is really starting to interest me.  One of my neighbours makes it every year, and leaves the bottles sitting on his upstairs balcony in the sun for ages.

I think I may try it.


Posted By: Margi Cintrano
Date Posted: 16 April 2012 at 02:46
Kate,
 
WOW ... cool ... It is cherry season here in Spain ... awesome idea ... I just called the Vet, to ask if he could pick up a few of bottles of Vodka:  one Absolute Swedish, One Polish and One Russian on the way home ...
 
Kindest. regards.
Margi.


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: africanmeat
Date Posted: 20 April 2012 at 09:59
Originally posted by Boilermaker Boilermaker wrote:

This sounds fantastic.  I have a bunch of sour cherries and this would be a great use for them.

In that big jar which looks to be at least a gallon how much sugar and how much cherries do you use?

I don't quite understand the remainder of the process.  Can you elaborate?  Thanks.



 
It is easy i put 2 to 1
2 parts cherry 1 sugar
after 3 weeks or after the sugar dissolved in to cherry syrup  filter and  pour the syrup in to a big bottle and add vodka 1:1 cup syrup to 1 cup vodka.
now add vodka to the cherries that are left in the jar.
 now just forget it in a dark place. longer it sits better it gets.


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Ahron


Posted By: Boilermaker
Date Posted: 22 April 2012 at 18:16
Originally posted by africanmeat africanmeat wrote:

Originally posted by Boilermaker Boilermaker wrote:

This sounds fantastic.  I have a bunch of sour cherries and this would be a great use for them.

In that big jar which looks to be at least a gallon how much sugar and how much cherries do you use?

I don't quite understand the remainder of the process.  Can you elaborate?  Thanks.



 
It is easy i put 2 to 1
2 parts cherry 1 sugar
after 3 weeks or after the sugar dissolved in to cherry syrup  filter and  pour the syrup in to a big bottle and add vodka 1:1 cup syrup to 1 cup vodka.
now add vodka to the cherries that are left in the jar.
 now just forget it in a dark place. longer it sits better it gets.
 
Excellent!  Thanks for the clarification, this is awesome and I'm I'm going to make it.Thumbs Up


Posted By: ChrisFlanders
Date Posted: 23 April 2012 at 05:46

Looks and sounds fantastic, Ahron! Since a little while I found 94% alcohol for making my herbal tinctures and for purposes like this, but I never made any liqueur like yours yet. I've read recipes in the past, where they start by macerating the fruit in this nearly-pure alcohol and afterward they add a sugar syrup to reach an acceptable alcohol level. I completely understand the reverse procedure you use with your sour cherries. I'd love to taste that!

Reminds me somewhat of the "Mon Chéri" bonbons, made by the Italian Ferrero if I'm not mistaken,  filled with a cherry and thick syrup... irresistable! I'm already dreaming of a scoop of your cherries over some vanilla ice cream, droooool!


Posted By: africanmeat
Date Posted: 23 April 2012 at 10:21
Originally posted by ChrisBelgium ChrisBelgium wrote:

Looks and sounds fantastic, Ahron! Since a little while I found 94% alcohol for making my herbal tinctures and for purposes like this, but I never made any liqueur like yours yet. I've read recipes in the past, where they start by macerating the fruit in this nearly-pure alcohol and afterward they add a sugar syrup to reach an acceptable alcohol level. I completely understand the reverse procedure you use with your sour cherries. I'd love to taste that!

Reminds me somewhat of the "Mon Chéri" bonbons, made by the Italian Ferrero if I'm not mistaken,  filled with a cherry and thick syrup... irresistable! I'm already dreaming of a scoop of your cherries over some vanilla ice cream, droooool!
 
wow 94% alcohol this is rocket fuel.
yup you are right the cherry liqueur gos yummy with vanilla ice cream.Wink


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Ahron


Posted By: Boilermaker
Date Posted: 23 April 2012 at 22:00
I have a batch of this going, can't wait to try it after it has aged for a few years, but I'll try it young for sure.


Posted By: Boilermaker
Date Posted: 25 April 2012 at 17:37
I just strained off the juice an added one cup of 190 proof grain alcohol to 2 cups of juice and put that back in the bottle and then poured the remainder of the bottle of alcohol into the remaining juice and cherries, I ended up with 8 cups of strained juice so I figure the finished product will be about 25-30% alcohol.  I tasted it and it tastes fantastic with an alcoholic bite that I suspect will mellow with age.


Posted By: africanmeat
Date Posted: 26 April 2012 at 08:02
Originally posted by Boilermaker Boilermaker wrote:

I just strained off the juice an added one cup of 190 proof grain alcohol to 2 cups of juice and put that back in the bottle and then poured the remainder of the bottle of alcohol into the remaining juice and cherries, I ended up with 8 cups of strained juice so I figure the finished product will be about 25-30% alcohol.  I tasted it and it tastes fantastic with an alcoholic bite that I suspect will mellow with age.

now is the hard part let it be for long time it will be worthwhile  to wait.


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Ahron


Posted By: Boilermaker
Date Posted: 28 April 2012 at 20:35
Originally posted by africanmeat africanmeat wrote:

Originally posted by Boilermaker Boilermaker wrote:

I just strained off the juice an added one cup of 190 proof grain alcohol to 2 cups of juice and put that back in the bottle and then poured the remainder of the bottle of alcohol into the remaining juice and cherries, I ended up with 8 cups of strained juice so I figure the finished product will be about 25-30% alcohol.  I tasted it and it tastes fantastic with an alcoholic bite that I suspect will mellow with age.

now is the hard part let it be for long time it will be worthwhile  to wait.
 
I bottled it tonight into 3 vodka bottles.  The cherries and one fifth (750 ml) of 95% grain alcohol made three fifths of liqueur at 31.7% alcohol, probably closer to a flavored vodka than a cordial but tasty nonetheless.  The flavor is awesome and I can't wait to try it with a year or two of age on it.  We have a Montmorency cherry tree from which the cherries I made it were harvested and we usually get tons of cherries each spring so I'll definetely be making this every spring.     
 


Posted By: ChrisFlanders
Date Posted: 29 April 2012 at 06:03
That's quite a result and the perfect alcohol level. Need anyone to empty your bottles? I'm available.
You don't happen to have a wallnut tree too? The italians make a similar dark liqueur from the still unripe nuts, bolsters included , that they remove from the trees somewhere end of june. The walnut bolsters color the liquid very dark brown-ish. The procedure is the same as making your cherry liqueur. They do leave the wallnuts macerating in the grain alcohol in the hot sun for a few months. It's called nocino or so.
 
BTW, what did you do with the cherries? I know some make this cherry liqueur including the cherries and leave them in, mostly they put them in large "pharmacists" jars where they can scoop the cherries out easily. The cherries+ booze liqueur keeps forever,... fantastic to be eaten as such but delicious in desserts. Maybe Sacher torte rings a bell? Chocolate and cherries; a combo from the darkest part of heaven where they hide the foodies.


Posted By: Boilermaker
Date Posted: 29 April 2012 at 20:46
Chris,

We do have black walnut trees on our property in Indiana, perhaps I should try that too.  As far as the cherries, I have been baking them into muffins and just eating them, delicious both ways.  I may do something with chocolate as well.  This liqueur is just outstanding with a super cherry flavor, it's already one of the best cordial type drinks that I have ever tasted and I can only imagine how good it will be as it ages.


Posted By: africanmeat
Date Posted: 30 April 2012 at 09:45
Originally posted by Boilermaker Boilermaker wrote:

Chris,

We do have black walnut trees on our property in Indiana, perhaps I should try that too.  As far as the cherries, I have been baking them into muffins and just eating them, delicious both ways.  I may do something with chocolate as well.  This liqueur is just outstanding with a super cherry flavor, it's already one of the best cordial type drinks that I have ever tasted and I can only imagine how good it will be as it ages.
 
I am geld it came out good ,if you got any cherries left in alcohol leave it in and it will be good for cocktails or ice creme.


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Ahron


Posted By: Boilermaker
Date Posted: 30 April 2012 at 21:25
Originally posted by africanmeat africanmeat wrote:

Originally posted by Boilermaker Boilermaker wrote:

Chris,

We do have black walnut trees on our property in Indiana, perhaps I should try that too.  As far as the cherries, I have been baking them into muffins and just eating them, delicious both ways.  I may do something with chocolate as well.  This liqueur is just outstanding with a super cherry flavor, it's already one of the best cordial type drinks that I have ever tasted and I can only imagine how good it will be as it ages.
 
I am geld it came out good ,if you got any cherries left in alcohol leave it in and it will be good for cocktails or ice creme.


I used some of the cherries to bake muffins but had a quart Mason jar full of cherries left which I covered with 80 proof vodka.  Yum!




Posted By: AK1
Date 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?


Posted By: africanmeat
Date 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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Ahron


Posted By: TasunkaWitko
Date 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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Posted By: AK1
Date 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.


Posted By: africanmeat
Date 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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Ahron


Posted By: AK1
Date Posted: 01 June 2012 at 07:01
Well, I'll give it a try and see how it is. 


Posted By: AK1
Date 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.


Posted By: africanmeat
Date Posted: 02 June 2012 at 03:08
Thumbs Up

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Ahron


Posted By: AK1
Date 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.


Posted By: Boilermaker
Date 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.


Posted By: TasunkaWitko
Date 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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Posted By: Boilermaker
Date 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.


Posted By: TasunkaWitko
Date Posted: 06 June 2012 at 16:17
hey, that would be great - i'm planning on getting some http://www.flatheadcherries.com/Pages/default.aspx" rel="nofollow - 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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Posted By: AK1
Date 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


Posted By: AK1
Date 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


Posted By: Boilermaker
Date 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.


Posted By: AK1
Date Posted: 06 June 2012 at 20:31
I guess I'll be testing my willpowerSmile


Posted By: africanmeat
Date 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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Ahron


Posted By: Boilermaker
Date 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!


Posted By: africanmeat
Date 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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Ahron


Posted By: Boilermaker
Date Posted: 10 June 2012 at 21:45
Originally posted by africanmeat africanmeat wrote:

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
 

Absolutely.  I have taken some pics already and I'll post up pics of the entire process when I add the alcohol and bottle it up.  The sugar and blueberries are fermenting on their own (I can smell the CO2) and once they are finished I'm going to add the alcohol and then let it rest for a week or two and then filter and bottle it.

This is an amazing traditional process you have turned us on to.  I hope I didn't stray too far from Romanian tradition by using blueberries but I couldn't resist after the cherry liqueur turned out so well.  I can't thank you enough for teaching us this, this is so cool.  I will be doing this every year from now on.


Posted By: Boilermaker
Date Posted: 17 June 2012 at 17:55
The blueberries and sugar seem to have finished their fermentation, tastes of alcohol and intense blueberry.  I strained off the resulting syrup and the 2 pounds of blueberries and 1 pound of sugar yielded 3 cups of syrup to which I added 12 ounces of 190 proof grain alcohol which results in an alcohol level of about 31% plus whatever alcohol the fermentation produced.  I read that freezing the blueberries causes the microscopic ice crystals which are formed to break down the cellular walls releasing more blueberry essence so I have the strained blueberries in the freezer and will thaw them tomorrow and then mash them and add them to the syrup/alcohol mixture.  I plan to then let it age for a few weeks or months before straining and bottling.  


Posted By: africanmeat
Date Posted: 18 June 2012 at 11:50
OMG . i will have to give it a try  vary soon .

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Ahron


Posted By: AK1
Date Posted: 05 July 2012 at 12:17
Picked up 11 lbs of sour cherries yesterday. They are now macerating with sugar in three jars.


Posted By: africanmeat
Date Posted: 06 July 2012 at 04:51
       now  send some photos so we can drool Thumbs Up

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Ahron


Posted By: AK1
Date Posted: 09 July 2012 at 07:38
Coming soon. I just got my computer back from the shop so pics will be on the way.


Posted By: AK1
Date Posted: 02 August 2012 at 09:25
Here's a picture after 1 week. I have 3 bottles like this;



Posted By: AK1
Date Posted: 02 August 2012 at 10:37
So after 3 weeks & a bit, I filtered the juice from all 3 bottles into 1. At this point I added a bit of vodka just to stop fermentation. I waited a week  and then filtered again to get rid of more sediment.
I now have 4 litres of juice waiting for the vodka which I'll add next week and then bottle.


Posted By: TasunkaWitko
Date Posted: 02 August 2012 at 15:32
looks really good - i need a jar to get this going - got some good, sour cherries a couple of days ago, but found out our gallon jar got tossed. i was NOT happy about that!

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Posted By: AK1
Date Posted: 06 August 2012 at 20:14
I started a small batch of blueberries today. Worked out to 10 oz of blueberries, to which I added 5 oz of sugar.  If I like this batch, I'll still be able to buy a bunch of wild blueberries near the end of the month to make a big batch!


This is a bad phone pic, but it's a shot of the blueberries and sugar in a 1 litre bottle.


Posted By: AK1
Date Posted: 06 August 2012 at 20:21
Wow, I can't believe how bad that pic looks. This was taken a few hrs after making the bottle. There was already quite a bit of movement of juice from the berries to the sugar.


Posted By: TasunkaWitko
Date Posted: 07 August 2012 at 08:47

i bet they're going to taste great ~



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Posted By: pitrow
Date Posted: 07 August 2012 at 10:09
OOOO..... blueberry liquor! No you have me deciding if I want to use the rest of my blueberries for liquor or muffins! I'm thinking liquor...

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Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog


Posted By: AK1
Date Posted: 07 August 2012 at 10:27
I'm thinkin' liqueur! Wink

I just made a batch of maple liqueur.


Posted By: africanmeat
Date Posted: 10 August 2012 at 09:34

Sorry i did not saw it Earlier.
it looks amazing i will love to know how you do maple liqueur ?

it sounds Interesting .if you got  blackcurrant in your area  you can try and do cassis liqueur  .

 


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Ahron


Posted By: AK1
Date Posted: 10 August 2012 at 10:51
Very easy Ahron,

1 part Maple syrup, 1 part Canadian whisky. Mix together & let sit for a week or so to let the flavours blend. That's the basic recipe. If you'd like it stronger you could add more whisky, as well you could also add other flavouring agents such as honey.


Black Currants are no problem. Creme de Cassis is on my to do list.


Posted By: africanmeat
Date Posted: 13 August 2012 at 08:01
Originally posted by AK1 AK1 wrote:

Very easy Ahron,

1 part Maple syrup, 1 part Canadian whisky. Mix together & let sit for a week or so to let the flavours blend. That's the basic recipe. If you'd like it stronger you could add more whisky, as well you could also add other flavouring agents such as honey.


Black Currants are no problem. Creme de Cassis is on my to do list.

Thanks for the info 


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Ahron


Posted By: AK1
Date Posted: 20 May 2014 at 19:30
Gotta bring this back to life!

Have any of you fine folks been making liquers?


Posted By: TasunkaWitko
Date Posted: 20 May 2014 at 22:24
I haven't, but I need to. Montana is home to some very nice cherries in the flathead valley.

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Posted By: drinks
Date Posted: 26 March 2015 at 12:05
In much pf the US, the native black cherry and several regional subspecies and varieties grow wild.
do know of a couple here, but they are quite small and produce very little fruit at this time.
In north Texas, they are very common and produce a lot of fruit.
I have seen an inch of fruit on the ground below some trees.
I suspect they would make a very good liquor, pick your tree by taste as the fruit varies from pretty sweet to all day kissing puckering sour.
The flavor is variable, from very flavorful to very astringent so taste testing is in order.
I do not know what the pin and bird cherries would do,but they are surely possibles.
I do have dewberries and blackberries here and they are about to get ripe, the liquor store has plenty of 94% everclear.
Too bad I do not still live on the border, Noventa ses puro, aka everclear used to be $1 a liter, though I am sure it is more than that now.



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