Comments on: Tricked into making something that is not Kirschwasser

By: Freeman B.

Freeman B. — Wed, 25 Jul 2012 20:19:56 +0000

I made some cherry liqueur German style while I was living there. A friend gave me his old family recipe. So if you want really good old fashioned cherry firewater then try this.

Get an old or new 5 gal glass water bottle, yes 5 gal and it must be glass.

Fill the bottle 1 third full of dark red SOUR cherries they should be very ripe, but not rotten. Don’t forget to remove the stems, but not the pits.

Add 1pound of plain white granulated sugar for each pound of cherries.

Fill the bottle to 2 thirds full with good 80 proof vodka. No need to shake or stir.

Using a plug or some duct tape seal the bottle leaving only a small hole the size of a pencil lead, this will let any gasses escape.

Place the bottle in a dark cool space, back of a closet works good.

Leave it be for about 6 months. I make mine in July and bottle it in time for Christmas. Oh yes did I mention to save the vodka bottles? You will be siphoning it back into them using a clear 6-8 foot 1/4″ plastic hose. You can use a small funnel and some cheese cloth if you want to filter any sediment out as you get down to the cherries, they will be swollen from the soaking with some vodka, but I just toss them out they don’t look all that good.

Enjoy and don’t drive drunk.

By: FARMcurious

FARMcurious — Thu, 11 Aug 2011 21:15:33 +0000

Yes! Bay area not-quite-kirsch tasting party in six months? It will give us something to look forward to in February. Count me in.

By: Sri

Sri — Tue, 09 Aug 2011 18:31:59 +0000

Tried it. But, with a different kind of cherry. Check it out:

http://www.srilalita.com/2011/07/25/homemade-cherry-bounce-its-like-kirsch/

Maybe we should compare notes when they are ready? Love, Sri from Open Ayurveda

By: Mama

Mama — Mon, 25 Jul 2011 21:35:38 +0000

Sounds wonderful, regardless of twists on recipes and names. Plus, I love the pictures of each step. They are beautifully done! Kudos!
Cherry brandy on home-made ice cream sounds exquisite!

By: FARMcurious

FARMcurious — Thu, 21 Jul 2011 00:27:44 +0000

Thanks so much for pointing that out. My true lack of liquor knowlege shines through. I am totally bummed though – 6 months of shaking a jar for kirsch seemed reasonable, but I’m not so sure about cherry bounce.

Anybody have recommendations for a good use of cherry brandy?

By: Kevin

Kevin — Wed, 20 Jul 2011 23:26:55 +0000

Sounds like a lovely cherry liqueur, but it’s definitely not Kirschwasser. Kirsch is made by fermenting the whole cherries (basically making a cherry wine) and distilling it to 80 proof. The result is clear with no sugar. It’s in the same family of eaux-de-vie as Slivovitz (plums) and Grappa (grape).

By: Susie

Susie — Wed, 20 Jul 2011 22:23:17 +0000

Wow this looks amazing. I have some cherries in brandy in the fridge which I was thinking of dipping in chocolate once they’re ready, but your recipe looks even better. Seems worth doing a few experiments to discover new twists on kirsch!