Notes on Stage 2 of Cherry Cordial A
Jul. 21st, 2010 07:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jennythereaderFirst 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.
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.
