Notes on Stage 2 of Cherry Cordial A

[jennythereader]

First mentioned here.

I strained the cherries out, and was left with just over 4 cups of blood red cherry vodka.

I added a couple tablespoons of sour cherry concentrate, and about the same amount of lemon juice.

After experimenting with ratios, I decided that 1 part (1:1) simple syrup to 1.5 parts cherry vodka tasted best.

The next step is to put it back in the basement until Pennsic. I have two bottles, so I may try shaking one every few days and leaving the other alone, and seeing if that makes a difference. Added: For my own reference A-1 gets shaken, A-2 does not.

And for future reference: have supper before I do the tasting and blending. On an empty stomach, even the small amount of alcohol needed for the tasting was enough to leave me slightly wobbly feeling. Added Also, next time I do anything with cherries I need to remember that pitting them isn't enough. I also need to cut them in half or even quarters.

Comments

[fallenlibrarian.livejournal.com]

concentrate, neat. i haven't gotten around to using that. how does it help?

[jennythe-reader.livejournal.com]

I used bing cherries, and it came out sort of... flat tasting. The concentrate is made from sour (pie) cherries, and it seems to give it a more complex flavor, sort of like good cherry pie filling.

[fallenlibrarian.livejournal.com]

mixing different varieties of a fruit is a good trick. i use a number of different sorts of apples in my apple cordial for the same reason.

[jennythe-reader.livejournal.com]

For now I'm trying to mostly use what I get in my farm share box each week. I mean I've already paid for that fruit, and it's always more than Tom & I can eat, so why not. The downside is that they only include one variety each week.