(no subject)

[infryq]

I just took a jam jar, filled it with sour cherries from the yard, threw in some fragments of cinnamon and a tablespoon of vanilla sugar, then filled 2/3 with cherry wine and topped up with almond liqueur.

We'll see what they're like in a week or a month.

Comments

[(Anonymous)]

Aunt Gerty used to do something similar with raspberries, sugar cubes and vodka in a quart jar.

[infryq]

I remember! And there are ways to make cherry liqueur by doing that. Except once it's done, the cherries aren't very good to eat; they've been leached of all their flavor. This is more for supercharging the cherries.

To boot, sadness of sadnesses, I think it's not working. I've been checking on them every couple days, and they've begun to get fizzy, which doesn't sound quite right. (odd, too, as they should be around 15%abv and they've been in the fridge. no idea what's up)