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