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CHERRY BRANDY
kirshwasser

Real brandy contains no yeast and no sugar

TECHNIQUE WITH NO YEAST AND NO SUGAR

Mash the cherries, cover them with gauze and let them rest in a cool place for 2-4 days

After 2-4 days there will be:

_foaming on the surface

_sour smell

_hissing sound

Put them in a fermentation container, add water (5 liters every 15 Kg of cherries) stir and install an air lock

Leave in a dark place at 65F-77F for 20-40 days

At that point cherry wine will be brighter, more sour and there will be sediments

Filter the wine

Pour it in the still

Take off 150ml of heads

Distill until the potency drops below 35

Dilute the low wines with water to 20 and distill again

Take off 5oml of heads

Keep distilling until the potency drops below 40

Dilute the obtained brandy to desired proof

WITH YEAST AND SUGAR

Mash cherries and put them into a fermentation container

Dilute yeast (prepare it)

Add it to the must, stir, put an airlock and leave it in a dark place at 68F-82F

After 7-14 days the fermentation will stop:

_the airlock will stop bubbling

_the wine gets brighter

_sour smell

_sediments

Filter wine to avoid pulps getting burned (probably only when using a direct fire still, with steam there shouldn't be this problem)

Throw out 300-350ml of heads

Distill until potency drops below 40

Dilute to 20 for second distillation

Take off 50-100ml of heads

Obtain 7-8 liters of finished product

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