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kirsch
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smokybabe
Posts: 2,477 Forumite
Hi there,
Has anyone a good recepie for kirsch? I have tried it in the past with 3 oz sugar for every lb of cherries and fortified with vodka when I have bottled it but it has lacked something?????
My mother used to make a cracking kirsch but unfortunately I do not have the recepie and she is no longer here to ask. Hers was full bodied and moresome :T :T :T whereas my attempts in the past have been very lacklusture compared. :mad:
Any tips for our next attempt would be very welcome. Thank you.
Has anyone a good recepie for kirsch? I have tried it in the past with 3 oz sugar for every lb of cherries and fortified with vodka when I have bottled it but it has lacked something?????
My mother used to make a cracking kirsch but unfortunately I do not have the recepie and she is no longer here to ask. Hers was full bodied and moresome :T :T :T whereas my attempts in the past have been very lacklusture compared. :mad:
Any tips for our next attempt would be very welcome. Thank you.
If you are patient in one moment of anger, you will escape 100 days of sorrow.......Chinese proverb
DFW No 172.
DFW No 172.
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Comments
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If you're wanting the cherries to ferment, I would have thought you would need some more sugar. Some online recipes seem to give a ratio of 4:3 cherries/sugar.
What sort of cherries are you using - sweet or sour?I am the leading lady in the movie of my life
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