Thank you for your video! Interesting to see how you made the syrup separately. Is there a reason why you didn't add the surgar with the cherries initially?
Usually when making liqueurs, I make the alcohol separately and prepare the syrup separately by mixing sugar and water. This dilutes the alcohol degree and also reduces the concentration of flavor in the final drink. But when making liqueur from berries, there is a great opportunity to squeeze out all the juices. I purposely add sugar to the cherries and wait a couple of days for the sugar to absorb all the moisture, all the residual alcohol and flavor that the cherries hold. We end up with a syrup that dilutes the degree quite a bit and makes the flavor even more intense. I love this method exactly for that.
I want it to ferment with its own alcohol. How can I do it?
Thank you for your video! Interesting to see how you made the syrup separately. Is there a reason why you didn't add the surgar with the cherries initially?
Usually when making liqueurs, I make the alcohol separately and prepare the syrup separately by mixing sugar and water.
This dilutes the alcohol degree and also reduces the concentration of flavor in the final drink.
But when making liqueur from berries, there is a great opportunity to squeeze out all the juices.
I purposely add sugar to the cherries and wait a couple of days for the sugar to absorb all the moisture, all the residual alcohol and flavor that the cherries hold.
We end up with a syrup that dilutes the degree quite a bit and makes the flavor even more intense.
I love this method exactly for that.
Dehydrate the cherries for tasty snack😊
It's a good idea!
Are they glazed cherries?
No, those are frozen cherries that I defrosted
Mai trebuie vin rosu și esență de migdale.
No need for that awful annoying music