Looks good. I made cherry bounce once with 80 proof moonshine and sour pie cherries 🍒 It was so good my friends were lining up for more. I need to make more and i have the cherries in the freezer.
Yes, I would follow the same steps for this recipe. Test it after a couple of weeks to see how it tastes. You can leave it longer if you like the flavor.
Hello, what an interesting recipe, a very beautiful and delicious drink, thank you for sharing, friendly like, come visit, I will be very happy, good luck to you and all the best, have a nice week 🤗🤗😍😍😉😉
I just went and checked mine again and it did not produce any pressure in the jar. Maybe the difference is the fact the alcohol in this is already there and all this is doing is infusing the cherries into the alcohol. Thank you so much for watching my video.
The alcohol in the mixture preserves the cherries and I leave mine out to process. When you are ready to serve your Cherry Bounce you can put it in the refrigerator and keep it there at that point. Thank you so much for watching my video. I really appreciate it so much.
You did not specify which cherries. I would first go for pie/sour cherries. They have more sugar, believe it or not, than sweet cherries. If possible, I would seek Morello or North Star, (a Morello offspring,) for the deeper color & interesting volatiles. I do this with black currants, a half gallon canning jar at a time, putting 5-6 cups of currants in the blender first, then add simple syrup (a cup each hot water & sugar stirred together). Decant into big jar, top up with vodka & hide it for 6-8 weeks. Strain & put in smaller bottles. The pulp is fine on breakfast or ice cream.
I do not remember what type of cherries that I purchased in the store. These were definitely on the sweet side. I will definitely look for those types of cherries this coming growing season and give that a try. Thank you so much for sharing your recipe. I will try that process you mentioned. Thank you so much for watching my video.
Looks good. I made cherry bounce once with 80 proof moonshine and sour pie cherries 🍒 It was so good my friends were lining up for more.
I need to make more and i have the cherries in the freezer.
I know what you mean it is so good. My friends and family like it when I make this as well.
Can’t wait to try this mate looks really good
It's so good!
CAN I DO THIS WITH RUM & PINEAPPLE....THANX
Yes, I would follow the same steps for this recipe. Test it after a couple of weeks to see how it tastes. You can leave it longer if you like the flavor.
Hello, what an interesting recipe, a very beautiful and delicious drink, thank you for sharing, friendly like, come visit, I will be very happy, good luck to you and all the best, have a nice week 🤗🤗😍😍😉😉
Thank you so much for watching my video. I really appreciate it so much. Yes it is a really nice drink to have for special occasions.
Will you need to burp the drink because it's fermenting, or is the alcohol just soaking into the charges and mixing with the flavour?
I have never burped mine. The alcohol is helping with the release of the flavor from the fruit.
Would it make pressure? I have had wine explode on me when I was just starting out.
I just went and checked mine again and it did not produce any pressure in the jar. Maybe the difference is the fact the alcohol in this is already there and all this is doing is infusing the cherries into the alcohol. Thank you so much for watching my video.
@@michaelboschcooking Probably, but I was thinking, I didn't want a mess, while I am out. lol
I am right there with you with a mess from anything. I am always looking for ways not to have to deal with accidents such as you described.
They don’t need to be refrigerated?
The alcohol in the mixture preserves the cherries and I leave mine out to process. When you are ready to serve your Cherry Bounce you can put it in the refrigerator and keep it there at that point. Thank you so much for watching my video. I really appreciate it so much.
@@michaelboschcooking thank you so much for your reply 👍🏻
You did not specify which cherries. I would first go for pie/sour cherries. They have more sugar, believe it or not, than sweet cherries. If possible, I would seek Morello or North Star, (a Morello offspring,) for the deeper color & interesting volatiles. I do this with black currants, a half gallon canning jar at a time, putting 5-6 cups of currants in the blender first, then add simple syrup (a cup each hot water & sugar stirred together). Decant into big jar, top up with vodka & hide it for 6-8 weeks. Strain & put in smaller bottles. The pulp is fine on breakfast or ice cream.
I do not remember what type of cherries that I purchased in the store. These were definitely on the sweet side. I will definitely look for those types of cherries this coming growing season and give that a try. Thank you so much for sharing your recipe. I will try that process you mentioned. Thank you so much for watching my video.