- Results as promised, just a little late...hehehe
I still have about 750ml of my cherry maceration (in three different
containers). I used Jim's method outlined above. As a side note I used
sweet cherries, not sour.
I broke some out over the weekend and it tasted great. Sweet, but not
overpowering. The color is a very deep red. We made some shots with
creme de cocoa and cherry, mixed 50/50. Even the girlfriend likes 'em.
We call 'em "Tootsie Pops" because, well, that is exactly what they
Currently have 13 gallons of sugar wash fermenting and I will
definately set aside a couple of liters of spirits for more of the same
macerations. Also blueberry and blackberry unsing the same
And you said I wouldn't make it 'till Christmas.......:)