Categories Moonshine

How Do You Make Cherry Bounce Moonshine? (Solved)

How to make Cherry Bounce with Bourbon and cherries?

  • Instructions. 1 Place cherries and sugar in the jar and mix. 2 Add bourbon and stir together. 3 Seal the jar. Place in a dark warm place. Stir daily until sugar is dissolved. Allow to sit for 3 months.

Contents

Why do they call it cherry bounce?

The drink, however, is at least a century older. “Cherrybounce” is recorded as an individual’s nickname in a House of Lords report in 1670. The name of the drink may derive from an 18th century definition of the term bounce which meant a ” sharp blow”.

What are moonshine cherries?

Ole Smoky’s Moonshine Cherries are an Appalachian party tradition. Each jar is hand-filled with fresh maraschino cherries soaked in Ole Smoky’s 100 proof moonshine. Each cherry says a sweet hello followed by a warm goodbye.

How long does it take for moonshine cherries to kick in?

Dessert With a Kick We like to soak ours for at least 24 hours. The longer you soak, the more potent your cherries will be. If you’d prefer a little less kick, soak them for a shorter period or replace just half of the cherry liquid with Moonshine.

How long does cherry moonshine last?

Generally they will last two years unopened and about six months after opening. They will generally last longer if you store them in the fridge after opening as well.

What is a good cherry liqueur?

The Best Cherry Liqueur

  • Luxardo Maraschino Originale.
  • Heering Cherry Liqueur.
  • Berentzen Wild Cherry Liqueur.
  • Gabriel Boudier Maraschino Cherry Liqueur.
  • Tattersall Sour Cherry Liqueur.

How do I pit cherries?

Instructions

  1. Stem a cherry and place it on top of your empty bottle, with the top facing up.
  2. Hold on to the cherry as you place your chopstick above the cherry, where the stem used to be. Push down until you can feel the pit.
  3. Transfer pitted cherry to a bowl and repeat with the rest of your cherries!

Can moonshine cherries go bad?

Generally they will last two years unopened and about six months after opening. They will generally last longer if you store them in the fridge after opening as well.

What is Ole Smoky moonshine made of?

Both Ole Smoky’s moonshine and whiskey are comprised of a (mostly) corn mash bill consisting of 84% corn, 8% rye and 8% malted barley.

Can you eat the fruit in moonshine?

The infused flavors are hand-packed with real fruit to impart flavor and color, without making the moonshine overly sweet. The fruit is preserved in the alcohol, making it safe to eat even for years after the jar has been opened, even if Midnight Moon recommends against it.

Can you put moonshine cherries in the freezer?

Just to clarify, all moonshine can be frozen no matter how high the proof is.

Should moonshine cherries be refrigerated?

@Kev_Campbell Hey Kevin, refrigeration is recommended but not required, so your Moonshine Cherries should be fine!

Do cherries in alcohol need to be refrigerated?

Brandied cherries: While true maraschino cherries, like Luxardo, should be stored in a cool, dark place like a cupboard, as their syrup will crystallize if refrigerated, brandied cherries last longer in the fridge; toss them if they become moldy.

Does fruit soaked in alcohol go bad?

They will begin to lose their bright color and some flavor after one year but they will not “go bad” because the alcohol is the preservative.

Can moonshine make you go blind?

If you’re drinking moonshine, yes. Although alcohol that’s properly manufactured and regulated does not by itself cause blindness, people sometimes do go blind from drinking bootleg beverages. One common concern with moonshine is lead poisoning, which has been linked to blindness.

How to Make Cherry Moonshine

Georgia corn whiskey is marketed under the following names: PROOF:86 The scent of grain, with a hint of sweetness. NOTES ON THE TASTE: After the initial impression of a powerful maize flavor, the taste is a surprising delicate joy. There are several ways to enjoy this shine, including sipping it, shooting it with pals, or mixing it into a cocktail. PRICE:$30 URL:www.dawsonvillemoonshinedistillery.com THE LOCATION:Dawsonville, Georgia411-411 It would be difficult to get this moonshine anywhere else in the world.

Tours and tastings are available at the distillery; there aren’t many sites where you can get a taste of a flavor that dates back 150 years, for example.

  • We placed a pot on medium heat and added 1 cup sugar, 12 cup water, and 12 cup cherry juice
  • We stirred constantly. We let the sugar to dissolve and then reduced the mixture until it reached a syrup consistency. We took it off the stove, allowed it to cool, and then placed the syrup into a mason jar
  • It was delicious!

Include the “Moonshine” in your recipe.

  • We placed the cherries in a big mixing basin and crush them with a potato masher until they were smooth. We had finished picking out all of the seeds at that moment. We next placed the cherries in a bowl and poured the simple syrup, Ole Smoky Moonshine, and cherry juice to the bowl. We blend all of the ingredients until they are properly combined. After that, we divided the contents of the bowl evenly among the mason jars in our group. As a result, we made certain that the cherries were uniformly divided across the jars. After that, we placed the jars in the refrigerator for at least a week to set. We’ve discovered that the longer you let the moonshine to infuse, the better it tastes, so give it some time.

Moonshine Cocktail Recipe Ideas

Ingredients

  • Limeade (3 oz)
  • 3 oz sprite or lemon lime soda
  • 1 oz freshly squeezed lime juice
  • 2 oz of the cherry moonshine prepared by Ole Smoky
  • Ice Cubes
  • Lime Slices

As an extra touch, we topped it with a lime slice and muddled cherries since we were feeling sophisticated.

Cherry Pie Moonshine Shot Ingredients

  • I used Ole Smoky to make a bright and joyful moonshiner. I used Vanilla Vodka, 0.5 oz of almond simple syrup, 1 oz whipped cream, and I used a spoon to stir it all together.

We topped it with whipped cream and a cherry on top of it.

Recipe for George Washington’s Cherry Bounce

This delicious handmade drink has a historical history as well as a delicious cherry-brandy flavor! According to documents from George Washington’s house in Mount Vernon, this was one of the general’s favorite libations. See his 3-ingredient recipe, as well as a simpler variation, for more information. It’s delicious—and it makes a wonderful gift, too! It takes only three components to make this delectable cordial: cherries, sugar, and a liqueur. Choose from brandy, vodka, bourbon, rum, or whiskey as your spirit of choice.

Washington enjoyed brandy, and we believe that brandy and cherries make a wonderful combination!

The cherries must be pitted, halved, and crushed before being refrigerated in brandy for at least 24 hours before serving.

History of Cherry Bounce

For many years, cherry trees were planted on the grounds of Mount Vernon, George Washington’s estate. The cherries were picked in June, according to the records, and then dried and kept for use throughout the winter months. They were used to produce tarts and pies, confectionery, wine, and other alcoholic drinks, among other things. The Cherry Bounce is an alcoholic beverage created from mashed cherries that have been left to sweeten in brandy for 24 hours before spices are added to the mixture to allow the drink to ferment further.

A canteen of Cherry Bounce, as well as port and madeira wines, were packed by George Washington on one of his journeys west in September 1784, according to his journals.

Make a mixture of 10 quarts of old french brandy and sweeten it with white sugar to taste—To 5 gallons of this mixture, add one ounce of spice such as cinnamon, cloves, and Nutmegs of each an equal quantity lightly bruised, and a pint and a half of cherry kirnels that have been gently broken in a mortar—After the liquor has fermented, let it stand for a month or six weeks, then bottle it, remembering to put It’s intriguing that the Washington recipe calls for brandy rather of whiskey, given that whiskey was more popular during the time period.

Washington’s Cherry Bounce Recipe

Mount Vernon, George Washington’s estate, has been home to cherry trees for hundreds of years. Cherry harvesting took place in June, according to the records, and the cherries were dried and saved for use over the winter. Cherries were used to produce tarts and pies, as well as candies, wine, and other alcoholic drinks. Traditionally, the Cherry Bounce is an alcoholic beverage created from mashed cherries that have been steeped in brandy for 24 hours before spices are added and allowed to ferment.

A canteen of Cherry Bounce, as well as port and madeira wines, was carried by George Washington on one of his journeys west in September 1784, according to his journals.

The juice of 20 pounds of perfectly ripe morrella cherries should be extracted.

An Easy, Small-Batch Version

If you want to make the Washington recipe even simpler, simply place 2 cups pitted tart cherries (such as Door County cherry) in a clean 1-quart glass jar and shake well. Add a third cup of sugar. Fill the rest of the jar with vodka, brandy, or bourbon, and set it aside (about 1 cup). Allow for approximately one month of storage in a cold, dark place, stirring periodically. It’s excellent within a few weeks, but it’s much better after a few months of maturing (3 months). If you’re planning to make Cherry Bounce as a Christmas present, we recommend starting early and allowing at least 3 months for infusion.

Cherry Bounce is an easy homemade cordial recipe with 3-ingredients.

It is possible that this content contains affiliate links. Because I am an Amazon Associate, I receive money when people make eligible purchases. Simple to make at home, Cherry Bounce (also known as “moonshine”) has a long history and has a delectable flavor. Perfect for giving as a gift. Cherry Bounce was first introduced to me while I was pondering what to do with a batch of tart pie cherries I had gathered at the beginning of the summer many years ago. After many hours of choosing, it never seems like there are as many as you expect there to be.

I came across this simple and wonderful liquor infusion recipe and had to share it with you. After reading about its lengthy and illustrious history, I knew I wanted to try it. Since the first time I made Cherry Bounce, I’ve made it several times for friends and family as presents.

What is Cherry Bounce?

Cherry Bounce is a handmade cordial or liquor that tastes like cherries. It’s produced using a base liquor of your choosing from vodka, bourbon, rum, brandy, or whiskey as the major ingredient. It’s combined with sugar and pie cherry, and it’s shaken or swirled every day to keep everything fresh. Cherry Bounce has a lovely taste when allowed to settle for a while.

History of Cherry Bounce

This recipe was first posted on BoulderLocavore.com to commemorate George Washington’s birthday. It has since been updated. It is believed that Cherry Bounce, a preserved liquor, dates back to his time. A recipe for producing a big batch of Cherry Bounce was mentioned in Martha Washington’s journal, and she used 20 pounds of cherries, cognac, sugar, cinnamon, and nutmeg, as well as crushed cherry stones, to make the dessert (no wonder George wore wooden teeth). Cherry Bounce was frequently prepared when cherries were ripe and timed to be available for consumption around the holidays.

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Ingredients in this Cherry Bounce Recipe

This recipe calls for the following ingredients: NOTE: If you intend to utilize the cherries after they have been infused, pitting the cherries prior to creating Cherry Bounce is recommended.

Difference between Pie Cherries and Other Cherries

Pie cherries are sour, rather than sweet, like the cherries you’d eat straight from the tree. Their sour flavor necessitates the addition of additional sugar, yet it is recommended for baking and this infusion recipe.

Frozen Pie Cherries Can be Substituted

Fresh pie cherries might be tough to come by in supermarkets. During the growing season, you-pick farms and farmer’s markets are the best bet. You might also try a retailer like Whole Foods. If frozen pie cherries are not available, thawed pie cherries can be used in their place.

Making Cherry Bounce with Bourbon

I selected bourbon because I believe cherries and whiskey are like twins who were separated at birth and should have been raised together. Cherry Bounce has a wonderful scent that reminds me of a Manhattan cocktail. Over time, the flavors meld together to produce a liqueur that is neither too sweet nor overtly alcoholic in flavor. The taste is reminiscent of the rich Bourbon origins that our country’s southern regions have.

How to Make Cherry Bounce – Step by Step

Refer to the recipe card at the end of this blog article for a more complete printable recipe version.

  • Place the fresh cherries and sugar in a glass jar with a tight-fitting lid and shake well.
  • Close the container tightly. Keep it in a cool, dark location. To dissolve the sugar, stir it once a day. Allow for a three-month resting period. When you’re finished, strain the mixture into a clean container.

Use the Infused Cherries!

Remember to utilize the cherries that have been soaked in brandy after the Cherry Bounce is complete! They are delicious served over ice cream, atop other sweets, or as an ingredient in drinks.

A Special Christmas Gift Idea

Cherry Bounce was frequently produced and timed to be available for consumption around the holidays. It’s wonderful within a few weeks, but it’s even better after a long period of maturation.

Timing it for the Holidays

During the holidays, Cherry Bounce was frequently manufactured and delivered in time for the holiday season. When it’s fresh, it’s excellent, but after a few weeks, it’s even better.

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  • 12 quarts Bourbon
  • 1 quart Tart/Pie Cherries (pitted if you wish to utilize the cherries as well)
  • 1 1 2 cups Sugar
  • Jar with lid
  • Place the cherries and sugar in a jar and shake well
  • Stir in the bourbon until well combined. Close the container tightly. Place in a cool, dark environment. Stir on a regular basis until the sugar is completely dissolved. Allow for a three-month waiting period.

The following are the nutritional values: 59kcal|9g carbohydrate|0g protein|0g fat|0g saturated fat|Cholesterol:0mg sodium:0mg potassium:43mg fiber:0g sugar:8g vitamin A:15IU vitamin C:1.4 mg calcium:3mg iron:0.1mg 59kcal carbohydrate 9g protein 0g fat saturated fat 0g cholesterol 0mg sodium 0mg sodium 0mg potassium 43 The original publication date was February 21, 2011.

Cherry Bounce

This recipe for Cherry Bounce, a brandy-based drink popular in the eighteenth century, is one of the few that have been identified as having been used by the Washington family. A “Canteen” full of it, together with Madeira and port, appears to have been packed by General Washington for a voyage west through the Allegheny Mountains in September 1784, indicating that he enjoyed it. While making this fruity, spicy cordial takes a little of work and planning ahead of time, the end product is definitely worth it.

Small glasses of Cherry Bounce can be enjoyed at room temperature, and the remaining can be stored in the refrigerator for later use.

Dining with the Washingtons was written by culinary historian Nancy Carter Crump, who prepared this dish for the book of the same name.

Ingredients

  • 1 kilogram (10 to 11 pounds) fresh sour cherries, particularly Morello, or 3 (1 kilogram (9-ounce) jars preserved Morello cherries, whichever is greater
  • 4 mugs brandy (optional)
  • 3 cups sugar, plus more sugar as required
  • Split into bits 2 cinnamon sticks
  • 2 cloves of garlic 2 to 3 whole cloves are recommended. 1 (1/4-inch) piece freshly grated whole nutmeg (optional)

Directions

  1. Remove the pits from the cherries and chop them in half before placing them in a big bowl. Carefully crush the fruit with a potato masher in order to get as much juice as possible from it. Use a firm spoon to push the fruit through the fine-mesh strainer, and then drain the juice through a second big sieve. You should consume around 8 cups. Keep the mashed cherries in the freezer or refrigerator until you’re ready to use them. Use jarred cherries only if you have time to drain them and set the juice aside before cutting them in half and mashing them. Add any squeezed juice to the juice that has been set aside
  2. In a 1-gallon glass jar with a tight-fitting cover, add the juice, brandy, and sugar, stirring to thoroughly dissolve the sugar. Close and refrigerate for 24 hours, stirring or shaking the jar every several hours. 2 cups of the juice should be brought to a simmer over medium heat. To adjust the sweetness of the juice, taste it and add additional sugar if necessary. Stir in the cinnamon sticks, cloves, and nutmeg, then cover and cook for approximately 5 minutes, until the spices are fragrant. Immediately remove the pan from the heat and allow it to cool to room temperature. Remove the spices from the juice and set them aside
  3. Pour the spiced juice back into the 1-gallon glass jar together with the remaining sweetened liquid. Cover the jar with a loose-fitting cover and lay it aside for at least 2 weeks before serving, gently shaking the jar every now and then. Small cordial or wine glasses should be used to serve this dish at room temperature. Keep the rest of the ingredients in the refrigerator.

This recipe yields around 3 quarts.

Have You Made This?

Cherry moonshine is referred to as Kirshwasser in France and Germany, which literally translates as “cherry water.” This alcoholic beverage, which has a strength of 38-43 percent, is classified as a brandy type. It is made by distilling fermented fruit containing pits, which are then distilled again. You may easily brew Kirshwasser at home if you have a large enough supply of cherries. We’ll go through two tried-and-true recipes. Only fresh and ripe cherries of any sort should be used in this recipe.

If your berries are sour, I recommend that you use the second recipe instead.

Cherry moonshine can be made with or without seeds, depending on your preference.

Classic Cherry Brew

Real brandy includes no yeast nor sugar.Ingredients:Cherries – 33 lbs/15 kgWater – 1.3 gl/5 litersThe Recipe:1. Combine the cherries and water in a large mixing bowl. Remove the leaves and stems from the cherries that have not been washed. On the surface of cherry, there are wild yeasts growing. It is because of them that the must will ferment. In the event that it does not begin to ferment, you will need to obtain additional yeast. Using a fork, mash cherries until they form a homogeneous mass.

  • Remove the pits if desired.
  • Using your hands or a clean wooden spoon, stir it once a day.4.
  • In addition, you’ll notice a hissing sound.
  • Maintain a temperature range of 64.4-77°F/18-25°C in a dark, dry environment.
  • This indicates that it is ready to be used in the distillation process.5.
  • Draw out 150 mL of “heads” during the first distillation, and finish the distillation as soon as the potency dips below 35 degrees.7.
  • When the potency of the main product drops below 40 degrees, finish drawing off the main product.8 Dilution of the cherry moonshine with water until it reaches the desired strength (usually 40-45 percent ).
  • Although aging the beverage in an oak barrel or with oak chips might enhance the flavor, this technique is not included in the recipe for authentic Kirshwasser, which can be found here.

It is just necessary to age the distillate in glass bottles or ceramic vessels.Simple cherry moonshine made after double distillation

Cherry Brew with Sugar and Yeasts

Production technology that is streamlined while yet maintaining the flavor and aroma of berries. Increasing the yield by adding sugar is beneficial. Ingredients: Cherries — 22 pounds (10 kg) of them 11 pounds (5 kg) of sugar Distilling Amount of yeast to use: 3.5 oz/100 grams (or 0.7 oz/20 grams of dry yeast). 1.35 grams/5.35 litres of water is required. The Recipe is as follows: 1. Mash the cherries with your hands, being sure to smash each fruit. Fill a fermenting container halfway with the material you’ve just created (with pitsor without them).

  • 2.
  • 3.
  • Stir it up, put an airlock on it, and put it somewhere dark with a temperature of 68-82.4°F/20-28°C.
  • 4.
  • In order to avoid the pulp from burning during the heating phase, I recommend sifting the brew through gauze before beginning the distillation.
  • That is a toxic distillate that detracts from the flavor of moonshines.
  • 7.
  • Eventually, you’ll have 2-2.1 gl/7-8 liters (in terms of 40 percent) of soft cherry moonshine at the end of the process.

Delicous Cherry Moonshine Recipe

With this cherry moonshine recipe, you can make a tasty spirit with just the proper amount of kick. It’s true that life is sometimes simply a bowl of cherries. When you come across cherry moonshine, you can be positive that this is the case. This delightful blend of your favorite fruit with the kick of moonshine results in a tasty spirit that is the perfect treat any time of year. When most people hear the phrase “cherry moonshine recipe,” the first thing that springs to mind is a fruit-based mash that has been fermented into moonshine.

While this is undoubtedly an option, there is a more straightforward technique to mix the flavor of cherry with the kick of moonshine that is less time-consuming.

A New Take on a Traditional Pastime

Moonshining is obviously not a new recreational activity. In reality, the technique of moonshining was practiced in the United States even before the country was established as a sovereign nation. While fermenting both food and drink was not a new notion when pioneers first arrived in what is now known as the United States, it was a novel concept to them. Farmers, particularly those in grain-producing areas, would like to ferment their extra grain rather than allow it to go to waste, according to the USDA.

They quickly learned that their grain was far more valuable once it had been fermented and distilled into whiskey. (It’s possible that the farmers preferred this product to corn as well!)

How do you Make Moonshine?

Making moonshine is a straightforward three-step procedure. You must first produce fermentable sugars, then ferment those sugars into alcohol, and then distill the resulting alcohol. The initial step in the moonshine production process is the preparation of fermentable sugars. The most common method of accomplishing this was to cook grain and convert it to sugar. Moonshine, on the other hand, is frequently prepared from a fruit mash. See the Top 5 Fruit Mash Recipes for more information. It may seem like an excessive amount of effort for some individuals (such as the author of this recipe) to make a fruit mash.

While it is possible to snag a deal with a farmer who has an excess of overripe fruit, it is generally necessary to make a significant upfront investment in components.

We have comparable recipes on our website for strawberry, blackberry, and blueberry-flavored shine, so while this recipe is primarily for cherries, we have other recipes on our site for other fruits as well.

It’s a nice extra that you don’t usually get with other fruit infusions, like as berries.

How to Make Cherry Moonshine

Moonshine serves as the foundation for this recipe. You may make classic grain moonshine to utilize in this recipe. Many others, on the other hand, choose to retain their moonshine for sipping. Instead, it is usual to utilize a plain sugar shine as a basis for making moonshine with the intention of flavoring it afterwards. The supplies are inexpensive, the procedure is straightforward, and it does not require the use of your costly sippin’ shine. As a starting point for this recipe, we recommend utilizing our sugar shine recipe as a basis.

Check out the video below to learn how to make sugar sparkle.

The Best Equipment for the Job

When working with a simpler recipe for shine, we like to utilize our simplest still, the Mist 1 Gallon Air Still, for added convenience. The Mist is one of our favorite products since it is little yet still carries a powerful impact. It takes up roughly the same amount of space as a kitchen kettle and is just as simple to operate as a kitchen kettle. Because of the Mist’s plug-and-play architecture, it does not require any water to operate. Yes, you are correct. You won’t have to bother about running water lines or setting up a pump to create moonshine because everything is done for you.

With a single push of a button, this small treasure begins to operate on its own. For the cottage, boat, trailer, or even for the first-time’shiner, it is an excellent choice.

Cherry Bounce

It is possible to use this process with almost any type of fruit, herb, or vegetable; however, cherry bounce has the added bonus of historical importance, as it was one of George Washington’s favorite tipples. With the many types of cherries available, the flavor can range from dessert-worthy sweetness (Bing) to tart and refreshing (sour/tart variety), among other things. You’ll need a clean half-gallon jar as well as a clean 1-quart jar for this project. See the FRUIT VARIATIONS section below for further information.

Vodka retains the cherry flavor as accurate as possible; rum provides sweetness and a tropical touch; cognac creates the flavor of an intensive cherry wine; bourbon or rye adds a smoky and fruity bounce; and tequila keeps the cherry flavor as real as possible.

Prepare Ahead of Time: The fruit combination should be allowed to cure for 1 week in a bright indoor location before being stored in a dark location, such as a cupboard or closet, for 40 days.

The bounce will last eternally if it is kept at a reasonable, consistent temperature.

Servings:16

Almost any fruit, herb, or vegetable may be used in this manner, but cherry bounce has the added advantage of historical importance, since it was one of George Washington’s favorite tipples. The flavor of the cherries varies according on the kind you select, ranging from dessert-worthy sweet (Bing) to tart and refreshing (sour/tart). It is necessary to have a clean half-gallon jar as well as a clean 1-quart jar for this project. Fruit VARIATIONS can be seen farther down on this page. The liquor basis can be tweaked according to your preferences.

If you want to save the boozy fruit byproduct, you may use it to top pound cake or ice cream for dessert.

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Curing time for the fruit mixture is one week in a bright indoor location, followed by 40 days in a dark location, such as a cupboard or closet.

The bounce will last eternally if kept at a reasonable, consistent temperature.

Ingredients
  • 1 pound cherries, stemmed (see note at the top of the page)
  • 3/4 cup sugar
  • 2 3/4 cup granulated sugar 4 cups vodka, rum, cognac, bourbon, rye, or grain alcohol (see note at the beginning of this recipe)
Related Recipes

Each cherry should be pierced with the tip of a knife in one or two places. In a half-gallon jar, combine the sugar and 1 cup of the liquor; shake vigorously to ensure that all of the sugar is dissolved completely. Add the fruit and shake one more, then top with the remaining 3 cups of bourbon and mix again. Shake carefully to ensure that the fruit is evenly distributed. Place the jar in a bright indoor location for one week, after which it should be moved to a dark location for another 40 days to allow for fermentation.

Place a strainer over a pitcher or container with a pour spout to collect the liquid.

Cover the strained liquor and allow it to settle for a few hours, then filter the bounce into a clean 1-quart jar, discarding any sediment that may have accumulated.

A dozen fresh thyme leaves should be added, as should unpeeled apricots that have been chopped into bits and pitted before infusing.

If you want to produce a peach bounce, use bourbon rather than rum. A dozen coin-size slices of fresh ginger root should be added towards the end. Before soaking the peaches, peel and cut them finely.

Recipe Source

From Cathy Barrow, author of ” Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving “, a collection of recipes and techniques for year-round preserving (W.W. Norton, 2014). Cathy Barrow put the product through its paces. Questions on food can be sent to the Food Section through email. If you have any food-related inquiries, you may send them to [email protected]

Cherry Bounce

Cherry Bounce, a taste of history, is Martha Washington’s recipe for handmade spiced cherry whiskey liqueur, which is wonderful for drinking in the summer or pouring over ice during the holidays. For this week’s Friday Night Delight, I’m going to try something a bit different than usual. Today I’m going to share a recipe for Cherry Bounce with you. It’s something I’ve never attempted before, mostly because of the time commitment. To make one of them, it can take up to six months. It occurred to me at that point how selfish it would be of me to keep this recipe to myself while cherries are in season.

  • Cherry Bounce is a very ancient alcoholic beverage.
  • This recipe was utilized by even the first First Lady, Martha Washington, according to The Wall Street Journal.
  • It’s a classic American cocktail with a long and illustrious history.
  • Martha Washington’s recipe asked for 20 pounds of Morrella cherry, 10 quarts of cognac, sugar, and spices to taste, as well as other ingredients to be determined by the cook.
  • According to the cherry combination I prepared, which I tasted, it’s going to be fantastic.
  • It would be delightful to drink over the fall and holiday seasons, despite the fact that I will have to wait a bit.
  • (Update: Everything went out AMAZINGLY!
  • /susannah

Click below to see how I made Cherry Bounce!

  • 8 quarts sweet cherries, whole (preferably fresh and locally sourced)
  • 1 cup sugar
  • Juice of one lemon, freshly squeezed
  • 6 to 8 quarts sweet cherries, whole (preferably fresh and locally sourced)
  • 1-quart (or more) of rye whiskey, bourbon, or brandy 6 cinnamon sticks
  • 6 whole cloves
  • 2 star anise
  • 1 teaspoon freshly grated nutmeg

Instructions

  1. Cherry pits should be cleaned and dried with a paper towel. Remove those that have significant flaws. Cherry pits and stems should be removed. Combine the cherries, sugar, and lemon juice in a large saucepan and bring to a boil. Bring the mixture to a simmer over medium heat, stirring periodically with a wooden spoon. Reduce the heat to medium-low and continue to simmer for another 20 minutes, stirring periodically in between. Remove the pan from the heat and set it aside to cool fully. 2 quart-size glass jars: Divide the chilled cherry mixture (including the cherries) between the 2 jars. Whiskey should be added. Add 3 cinnamon sticks, 3 whole cloves, 1 star anise, and 1/2 teaspoon freshly grated nutmeg to each jar
  2. Seal the jars and store in the refrigerator. Close and secure the lids. Keep it in a cold, dark area for 3 to 6 months before using. Remove from heat and strain into a clean glass jar when the liquid has reached the consistency of black syrup. (If wanted, save the infused cherries for garnishing the dish.) Store in an additional clean glass jar as well.)
  3. The cherry bounce will last for two months after it has been opened.

Reader Interactions

  • Fill a clean 1-quart glass jar halfway with cherries and sugar. Fill the jar with vodka until it is completely full. Shake the jar with the lid on it. Store the jar in a cold, dark place for 1 to 4 months, stirring the jar every now and then.

Nutritional Information: 101.1 calories, 11.5 grams of carbohydrate, 0.3 grams of fat, 0.7 grams of fiber, 0.3 grams of protein, 0.1 grams of saturated fat, 0.2 milligrams of sodium, and 10.8 grams of sugar

CHERRY BOUNCE RECIPE – AN EASY HOMEMADE CORDIAL RECIPE

Nutritional Information (in calories): 101.1 calories, 11.5 grams of carbohydrates, 0.3 grams of fat, 0.7 grams of fiber, 0.3 grams of protein, 0.1 grams of saturated fat, 0.2 milligrams of sodium, and 10.8 grams of sugar

CHERRY BOUNCE · GEORGE WASHINGTON’S MOUNT VERNON

2009-05-08· This recipe for Cherry Bounce, a brandy-based drink popular in the eighteenth century, is one of the few that have been identified as having been used by the Washington family. Servings3 sourced from Mount Vernon.org

  • 2009-05-08· This recipe for Cherry Bounce, a brandy-based drink popular in the eighteenth century, is one of the few documented to have been used by the Washington family. The following are the servings from Mount Vernon:
OFFICIAL MOONSHINER JOSH OWENS – HOME | FACEBOOK

Moonshiner with the official seal of approval Submitted by Josh Owens of Columbus, North Carolina. There are 92,454 likes and 74 comments for this. Lumberjack, biker, moonshiner, dirt track racer, parent, and daredevil are all words that come to mind. Fromfacebook.com Followers225K

CHERRY MOONSHINE FOR CHEATERS (NO STILL, LESS WAITING!)

Home > Vegan recipes » Drinks » Cocktails and mocktails » Thursday, May 16th, 2014 Cherry Moonshine for Cheaters (no still, no waiting!) (no still, no waiting!) . For those who want to cheat, Cherry Moonshine (no… Fromglueandglitter.com 5 out of 5 (2) Time allotted 15 minutes are allotted. Drinks in this category have 120 calories per serving.

SOUTH MOUNTAIN DISTILLING COMPANY SPIRITS

Our spirits are created utilizing family recipes and trade secrets that have been passed down through generations in the South Mountains of North Carolina. Inquire about them by their first and last names. By selecting the BUY NOW option, you will be taken to our online retailer’s website. They are able to send to more than 30 states. If you want to… Fromsouthmountaindistillery.com

CHERRY BOUNCE, 70CL – AMOS OWENS MOONSHINE

Our Master distiller received a Gold medal at the World Vodka Awards in the year 2021. Cherry Bounce 70cl is a specialty beverage by Amos Owens Moonshine, and it is available in a variety of sizes. This top-secret formula was inspired by the astounding achievements of Amos Owens, who worked in the shadows of the criminal underworld… Fromamosowens.com

AMOS OWENS, THE CHERRY BOUNCE KING (MOONSHINE) – RON SCHON.

The 19th Century Mountain MoonshinerPechaKucha Night Asheville v22 was uploaded to YouTube on March 1, 2019.

MARTHA WASHINGTON’S ORIGINAL CHERRY BOUNCE

2013-12-17· Even though there are simpler cherry bounce recipes available in publications and on the internet, people who prefer a challenge may enjoy producing the dish that Mrs. Washington described as “an outstanding cherry bounce.” This recipe yields around 3 quarts. 10 to 11 p.m…. Fromokramagazine.wordpress.com

CHERRY PIE MOONSHINE! – MY INCREDIBLE RECIPES

Instructions for the 2017-07-01. Begin with a simple syrup made from cherries. In a medium-sized saucepan, boil 1 cup sugar, 1/2 cup water, and 1/2 cup cherry juice until the sugar is completely dissolved. Allow the sugar to dissolve and transform into a flowing syrup. Set away the mixture in a Mason jar once it has been thoroughly combined. … Frommyincrediblerecipes.com

CHERRY PIE MOONSHINE – COMPLETE RECIPES

2014-11-24 Cherry Pie Moonshine, a recipe from the Pioneer Woman. The following submission was made by Rosemary on November 24, 2014: 0.00; 0 votes Cookbook; Category: Holiday, Pies; Add to Cookbook 1. Send out a tweet. Ingredients are listed below. 1 can tart cherries in heavy syrup; 2 jars 32 ounces cherry juice; 2 cans tart cherries in heavy syrup Fromcompleterecipes.com

HIGH PROOF CHERRY BOUNCE | MOONSHINERS: MASTER DISTILLER.

2020-12-29· Legal and illegal distillers battle to create a 300-year-old spirit known as Cherry Bounce, which was a favorite drink of George Washington and was on the verge of being lost to history. Josh Owens, whose family has been preserving the recipe in the backwoods for generations, will appear as a guest… Fromdiscovery.com

MARTHA WASHINGTON’S CHERRY BOUNCE – LIBERTY POLE SPIRITS

2018-07-18· July has here, which means that sour cherries are now in season.

Cherry Bounce is one of Martha Washington’s favorite recipes, and we make it every year with Morella cherries from Ohio that we import from Ohio. While it takes some time for this drink to become infused, the results are well worth the wait! … Fromlibertypolespirits.com

DELICIOUS CHERRY MOONSHINE RECIPE – HOWTOMOONSHINE

2021-03-11· When most people hear the phrase “cherry moonshine recipe,” the first thing that springs to mind is a fruit-based mash that has been fermented into moonshine. However, this is not the case. While this is absolutely a possibility, there is also a hazard associated with it… Fromhowtomoonshine.co 5 out of 5 stars in one category Melissa Robertson is the author of Moonshine Cocktails. Time allotted: 30 minutes

  • In a medium-sized saucepan, combine 1 cup sugar, 12 cup water, and 12 cup cherry juice (if using) and bring to a boil.
GEORGE WASHINGTON’S CHERRY BOUNCE RECIPE | OLD …

2021-02-15· This delicious handmade drink has a historical history as well as a delicious cherry-brandy flavor! According to documents from George Washington’s residence at Mount Washington, this was one among the general’s favorite libations. See his 3-ingredient recipe, as well as a simpler variation, for more information. It’s delicious—and it makes a wonderful gift, too! This sweet cordial is made with only three ingredients: cherries, sugar, and a touch of lemon juice. Fromalmanac.com 3.8 out of 5 (17) CuisineBeverages

MOONSHINERS – JOSH IS TAKING HIS CHERRY BOUNCE OPERATION.

2021-02-15· This delicious handmade drink has an intriguing history as well as a delicious cherry-brandy flavor! As evidenced by letters and documents found at George Washington’s residence at Mount Washington, this was one of the general’s favorite beverages. Take a look at his 3-ingredient recipe, as well as a simpler variation. heavenly—and it also makes a wonderful gift! Only three things are needed to make this delectable cordial: cherries, sugar, and a little bit of lemon juice. Fromalmanac.com 4 out of 5 stars (17) CuisineBeverages

THE BOON OF THE MASON JAR – HOOK AND BARREL

2020-04-28· In this case, the Cherry Bounce is the source of the name. “It’s a recipe from my family.” His family’s recipes will soon be significantly more widely available than they have ever been before. The King Distilling Co. in Eastern Tennessee has teamed up with Owens to produce his moonshine for legal sale. Eastern Tennessee is a region where clandestine stills have been popping up under the cover of darkness for generations, and Owens has teamed up with them to produce his moonshine for legal sale.

Fromhookandbarrel.com 7 minutes is the estimated reading time.

HOMEMADE CHERRY MOONSHINE (CLASSIC CHERRY BREW): 9 …

2020-04-28· The Cherry Bounce is derived from this concept. The recipe for this dish is passed down through generations.” Some of his ancestors’ recipes will be more simpler to come by in the future than they have been in previous generations. The King Distilling Co. in Eastern Tennessee has teamed up with Owens to produce his moonshine for legal sale. Eastern Tennessee is a region where clandestine stills have been popping up under the cover of darkness for generations, and Owens has teamed up with them to produce his moonshine for legal sale there.

Fromhookandbarrel.com Read for 7 minutes if you have time

HOW TO MAKE CHERRY MOONSHINE – CLAWHAMMER SUPPLY

Start with Cherry Simple Syrup, which you can find here. In a medium-sized saucepan, combine 1 cup sugar, 12 cup water, and 12 cup cherry juice (which adds taste and color) over medium heat. Allow the sugar to dissolve and transform into a flowing syrup.

Set away the mixture in a Mason jar once it has been thoroughly combined. After that, pour in the moonshine. In a large mixing basin, combine the cherries. Using the potato, softly muddle the cherries. Fromclawhammersupply.com 4.3 out of 5 (97)

BEST CHERRY MOONSHINE RECIPE | MOONSHINERS CLUB

2020-03-26Complete the distillation as soon as the potency falls below 35 degrees Celsius. 7. Dilute the raw alcohol obtained with water to a temperature of 20 degrees Celsius and distill it again, taking out the first 50 mL. When the potency of the main product goes below 40 degrees, finish drawing off the main product. 8. Dilute the cherry moonshine with water until it reaches the desired intensity for your taste (usually 40-45 percent ). Frommoonshiners.club

MOONSHINE WITH CHERRY JUICE RECIPES

Make a batch of passed cherry bounce moonshine mash, mix it up, and put it in a water sealer. Kirshwasser does not provide any technical information. Will develop brighter, but will also turn sour; thus, I propose the Bayou Classics propane! Being reported, 8.5 pounds of maize are added to the beverage, but this is not the case. Moonshine is made by distilling fermenting fruit with pits and adding sugar. Tart cherry juice (100 percent) – 2 bottles (oz.) tart cherry juice From Ohio, to be put to use in one of the Fromtfrecipes.com

FIRST CHERRY BOUNCE – HOME DISTILLER

2020-05-25· Josh creates a cherry bounce out of cherries and honey for his friends. After that, it is fermented and distilled. Do any of you happen to be familiar with the recipe? Top. RedwoodHillBilly. Regarding the first Cherry Bounce. RedwoodHillBilly made a post » 11:11 p.m. on Sunday, July 16, 2017 JoeyZR1 wrote:I realize this may be a stupid topic to ask, but on the television program Moonshiners, the characters,. Josh creates a cherry bounce out of cherries and honey for his friends. That is fermented at this point…

JOSHS CHERRY BOUNCE MOONSHINE RECIPE – SHARE-RECIPES.NET

Recipe for Josh’s Cherry Bounce Moonshine from sharerecipes.net 7 hours have passed. Recipe for Josh’s Cherry Bounce Moonshine with Nutritional Calculations. 6 hours have passed. High Proof Cherry Bounce Moonshiners: Made by a Master Distiller… 4 hours have passed. Discovery.com Pay a visit to the site. Cherry Bounce is a high proof cherry bounce. Legal and illegal distillers fight to create a 300-year-old liquor known as Cherry Bounce, which was a favorite drink of George Washington and was nearly destroyed during the Revolutionary War.

JOSHS CHERRY BOUNCE MOONSHINE RECIPE | NUTRITION CALCULATION

Cherry Bounce Moonshine Recipes are available online. 7 hours have passed. Tfrecipes.com Pay a visit to the site. Make a batch of passed cherry bounce moonshine mash, mix it up, and put it in a water sealer. Kirshwasser does not provide any technical information. Will develop brighter, but will also turn sour; thus, I propose the Bayou Classics propane! Being reported, 8.5 pounds of maize are added to the beverage, but this is not the case. Fromfull-recipes.com

You might be interested:  What Percentage Of Alcohol Is Moonshine?
CHERRY BOUNCE MOONSHINE MASH RECIPE – ESTRATEGO

Make a batch of passed cherry bounce moonshine mash, mix it up, and put it in a water sealer. Kirshwasser does not provide any technical information. Will develop brighter, but will also turn sour; thus, I propose the Bayou Classics propane!

Being reported, 8.5 pounds of maize are added to the beverage, but this is not the case. Moonshine is made by distilling fermenting fruit with pits and adding sugar. Tart cherry juice (100 percent) – 2 bottles (oz.) tart cherry juice From Ohio, to be put to use in one of the Fromestratego.net

HOW TO MAKE CHERRY MOONSHINE – CHERRY MOONSHINE RECIPES.

The brew should be distilled in a moonshine still after 7-12 days, when the fermentation process has come to a halt. Cherry Moonshine with a hint of sugar. The yield is around 0.8-1 gl/3-4 liters of fragrant sweet cherry moonshine with an almond aftertaste and a 40 percent ABV, depending on the kind of cherries used. In order to get rid of the almond flavor, you’ll need to create the brew without the almond flavoring, just like you did in the first recipe. Frommoonshiners.club

JOSHS CHERRY BOUNCE MOONSHINE RECIPES

Josh’s Cherry Bounce Moonshine Recipes & Instructions IF YOU WANT TO MAKE AN EXCELLENT CHERRY BOUNCE, Refrigerate any remaining cherry bounce once you’ve used it all. CHERRY BOUNCE FROM DOOR COUNTY A simple and enjoyable method for creating your own cherry-infused liquor dessert cocktail. Tart cherries are the true “star” of this dish, since they provide a tart sweetness to it. Warning: After a few months, the cherries become quite potent, so consume them with caution. Pour over ice and top with…

Cherry Bounce Recipe

Keep fresh cherries preserved in whiskey (or other alcohol) for a wonderful year-round treat – this homemade cherry bounce recipe is excellent for drinking (or baking!) and can be made in advance. It’s no secret that cherries are one of my favorite fruits. They’re my favorite fruit, and summer wouldn’t be complete without baking with them and sharing some new dishes with friends and family. Recipes for cherries from previous years have included:

  • The following desserts are available: Cherry Cheesecake Brownies, Chocolate Chip Cherry Upside-Down Cake, Cher Bakewell Tart, Chocolate Cherry Bundt Cake, Cherry Chocolate Chunk Muffins, and Cherry Almond Pie.

This year, on the other hand, we’re going to try something a bit new. Instead of using our cherries to bake with, we’ll be drinking them. And you’ll have to be patient since the longer this dish is left to sit, the better it gets. (In this case, we’re talking months rather than days.) With cherries in season now, it’s the perfect time to whip up a batch or two of cherry bounce and stash them away for holiday presents later in the year.

A George Washington Recipe

According to legend, Cherry Bounce was one of George Washington’s favorite alcoholic beverages. Some believe the original George Washington recipe called for brandy, but given that he was one of the country’s top manufacturers of whiskey, many believe he used whiskey instead. Apparently, he like Cherry Bounce so much that he preferred to keep it in his canteen when on expeditions across the world. (Remember, friends, to drink responsibly – don’t be like George and stick to water on your trips.)

Types of Cherries to Use

Cherry Bounce was reportedly one of George Washington’s favorite alcoholic beverages. Several sources claim that the original George Washington recipe called for brandy, but given that he was one of the country’s major manufacturers of whiskey, many believe he used whiskey instead. Apparently, he like Cherry Bounce so much that he opted to keep it in his canteen when on expeditions in the wild. (Remember, friends, to drink responsibly – don’t be like George and just drink water on your trips.)

Types of Alcohol to Use

It’s a whiskey or bourbon drink for me since I believe the cherry flavor goes best with whiskey, and also because I just really enjoy whiskey. But! Brandy, vodka, or rum are all good alternatives to whiskey if you don’t enjoy it as much as I do. (“Prettiest” variations are made using vodka or white rum, as the clear liquor becomes crimson after being soaked in the cherries.) The only thing you’ll need is a high-proof spirit to serve as a preservative — at the very least, 80-proof (or 40 percent alcohol by volume).

How can alcohol function as a preservative for our cherries when they are stored for a lengthy period of time? It’s time for my favorite topic, which happens to be kitchen chemistry!

Kitchen Chemistry

It’s a whiskey or bourbon drink for me since I believe the cherry flavor combines best with whiskey, and also because I just enjoy whiskey. But! Brandy, vodka, or rum are all good alternatives to whiskey if you don’t care for it. (“Prettiest” variations are made using vodka or white rum, because the clear liquor becomes scarlet when it is soaked with the cherries. Using a high-proof spirit as a preservative (at least 80-proof) is all you’ll need to do (or 40 percent alcohol by volume). For long-term preservation of our cherries, what role does alcohol play as a preservative.

Ways to Use Cherry Bounce

When it comes to using the cherry-infused booze, it’s very straightforward: just drink it! I prefer mine served over ice. If you like a sweeter beverage, you may add some simple sugar to it (or double the amount of sugar in the initial recipe when making the cherry bounce). Poured over ice cream or over pound cake, or blended with lemonade, lemon-lime soda, or seltzer, the liquor is also a great treat. Make your own artisan drinks with it, like as this Cherry Bounce Sour, to show off your creativity.

The infused cherries are also delicious: use them in any recipe that calls for ordinary cherries, but with a boozy kick!

Please keep in mind that most, but not all, of the alcohol may evaporate during the baking process, thus these may be desserts for adults only!

Tips and Tricks for the Best Cherry Bounce

  1. First, remove the pits from the cherries. In addition to allowing more alcohol to reach the interior of the cherry, doing so also makes it easier to use the infused cherries for eating or baking later on
  2. Store in a cold, dark place for at least two months before using
  3. If possible, store in the refrigerator. The cherries will remain fresh for as long as the alcohol is there to protect them. During the process of pouring off more and more liquid, remove the cherries that have become exposed in order to prevent them from deteriorating. Cherry bounce may be kept at room temperature for an unlimited period of time as long as the cherries are completely soaked. My current batch has been in the freezer for about two years and is still great
  4. Use the preserved cherries to decorate cocktails, consume them as a boozy treat, or bake them in any dish that calls for cherry.

More Boozy Recipes:

  • Blueberry Basil Bourbon Lemonade
  • Rhubarb Tom Collins
  • Homemade Irish Cream
  • Bourbon Buttermilk Pie
  • Tequila Lime Margarita Pie
  • Spicy Whiskey Peach BBQ Sauce
  • Blueberry Basil Bourbon Lemonade

Ingredients

  • 1 pound fresh cherries, with the stems and pits removed 1/2 cup sugar
  • 2 cinnamon sticks
  • 1 vanilla bean, cut lengthwise (optional)
  • 1 vanilla bean, sliced lengthwise Whiskey (1 quart (4 cups) (or vodka, rum, bourbon, or brandy)
  • 1 quart (4 cups) water

Instructions

  1. Fill a clean 2 litre jar halfway with the ingredients (or divide evenly among multiple smaller jars). Shake the container several times to begin dissolving the sugar
  2. Store in a cold, dark area for 2 to 6 months or longer until filtering out the liquor to drink (cherries can be used to decorate cocktails, eaten, or baked with).

Notes

  1. It is possible for the cherries to survive for as long as they are covered with alcohol
  2. Cherry bounce may be kept at room temperature for an unlimited period of time as long as the cherries are completely soaked.

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It is possible that the cherries will persist for as long as the alcohol covers them. Cherry bounce may be kept at room temperature forever as long as the cherries are completely immersed.

Cherry Moonshine for Cheaters (no still, less waiting!)

It should be noted that this content may include affiliate connections to Amazon. Because I am an Amazon Associate, I receive money when people make eligible purchases. For additional information, please see my Privacy Statement. Making moonshine from scratch necessitates the use of a lot of specialized equipment and a lot of patience. This quick and easy cherry moonshine recipe is perfect for people who are impatient like myself! Here’s the thing with moonshine: making your own whiskey from scratch is a fantastic experience that should not be missed.

  1. There are also people out there that are manufacturing incredible grain alcohols and vodkas, so you don’t have to!
  2. Boom!
  3. More infusion recipes may be found here: Earl Gray Gin, Lemon-Basil Vodka, and Plum Tequila are some of the most popular cocktails.
  4. I’m sorry, but this is simply not my pace.
  5. I used Tito’s Handmade Vodka to produce my cherry moonshine, which is a brand that appears to be quite generally accessible.
  6. In addition to being a vegan vodka, Tito’s has a fairly light taste.

This is the moonshine after it has been steeped for five days. It’s a vibrant red color, and the cherry-vanilla flavor was exactly what I was looking for at this time.

To Strain, Or Not to Strain?

It is recommended that you drain off the fruit and herbs in certain moonshine recipes, while others recommend leaving them in. In order to determine how soon you will consume your cherry moonshine, determine whether or not you will filter the recipe before proceeding. If you want to consume the entire batch of moonshine within a few weeks, you won’t have to bother about filtering out the fruit and other ingredients. You may, however, store the infused liquor in the fridge or freezer for years if you are disciplined.

  • 2-half-lengthwise-sliced-vanilla-bean-pods
  • 2 vanilla bean pods Frozen delicious cherry (16 ounces)
  • Excellent vodka or grain alcohol (1 pint)
  • Scrape the seeds from the vanilla beans into a quart-sized mason jar with a little spoon, and then add the beans as well. Fill the jar halfway with grain alcohol and give it a vigorous shake
  • Then repeat with the remaining cherries. Shake the container once a day for 3 to 6 days in the refrigerator before using. You may serve it after a few days, or you can wait a little longer to let the cherry taste to develop even more. After 5 days of steeping, I was pleased with how it looked and tasted. If you’re not exerting yourself: Keep your cherry moonshine in the refrigerator to keep it fresh. It will last around 2-3 weeks. If you are straining: Once your cherry moonshine has reached the strength you desire, strain it into a glass container and store it in the refrigerator or freezer. If you are not straining: This sucker will last for a long time.

If you want to consume the entire batch of moonshine within a few weeks, you won’t have to bother about filtering out the fruit and other ingredients. You may, however, store the infused liquor in the fridge or freezer for years if you are disciplined. It is all up to you! Calories:120kcal Send an Instagram or Twitter message to @GlueAndGlitter with the hashtag! Hello, there! My name is Becky Striepe (which rhymes with sleepy), and I enjoy creating quick and easy vegan comfort food dishes for busy folks utilizing gadgets and shortcuts.

You’ll like your stay here.

Reader Interactions

On our website, www.moonshiners.club, we have a new recipe. Our goal is to release at least one new dish per week on this site. Cherry moonshine is referred to as Kirshwasser in France and Germany, which literally translates as “cherry water.” This alcoholic beverage, which has a strength of 38-43 percent, is classified as a brandy type. It is made by distilling fermented fruit containing pits, which are then distilled again. You may easily brew Kirshwasser at home if you have a large enough supply of cherries.

  1. Only fresh and ripe cherries of any sort should be used in this recipe.
  2. If your berries are sour, I recommend that you use the second recipe instead.
  3. Cherry moonshine can be made with or without seeds, depending on your preference.
  4. Authentic brandy does not include any yeast or sugar.
  5. 1.35 grams/5.35 litres of water is required.

Step 1: Step 1

Remove the leaves and stems from the cherries that have not been washed. On the surface of cherry, there are wild yeasts growing. It is because of them that the must will ferment.

Step 2: Step 2

Remove the leaves and stems from the cherries that haven’t been cleaned before eating. On the surface of cherry, there reside wild yeasts. The must will ferment as a result of their work.

Step 3: Step 3

Tie the bottleneck shut with gauze and store the container in a cool, dark location with no direct sunlight for several days.

Once a day, give it a good stir with your hands or a clean wooden spoon.

Step 4: Step 4

After 2-4 days, there will be foaming on the surface, as well as a foul smell coming from the surface. In addition, you’ll notice a hissing sound. It is now necessary to pour the must into a fermentation container, fill it with water, mix it thoroughly, and secure it with a water seal. Maintain a temperature range of 64.4-77°F/18-25°C in a dark, dry environment. After 20-40 days, the cherry brew will get brighter and sourer, and sediment will accumulate at the bottom of the container. This indicates that it is ready to be used in the distillation process.

Step 5: Step 5

Fill a moonshine still with the brew and filter it through gauze before pouring it into the distillatory vessel.

Step 6: Step 6

Fill a moonshine still with the brew and filter it through gauze before pouring it into the distillation vessel.

Step 7: Step 7

Dilute the raw alcohol with water until it reaches a temperature of 20 degrees, then distill it again, taking out the first 50 mL. When the potency of the main product goes below 40 degrees, finish drawing off the main product.

Step 8: Step 8

Dilution of the cherry moonshine with water until it reaches the desired strength (usually 40-45 percent ). The amount of fruit produced is determined by the sugar content of the berries.

Step 9: Step 9

Although aging the beverage in an oak barrel might enhance the flavor, this process is not included in the recipe for authentic Kirshwasser, which can be found here. The distillate is simply stored in glass bottles or ceramic pots until maturing.

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