Home Brewing & Recipes Pre-Pasteur Recipes Liqueurs Cherry Bounce

Cherry Bounce
Monday, 22 March 2010 13:42
Four quarts of wild cherries stemmed and well washed, four quarts of water.  Skim every few days.  Then strain, add three-quarters pound sugar to each quart of liquid, and let ferment again.  This takes about two weeks.  When it stops working, add rum, --about two bottles full for this quantity.  (It is good without any rum.)
 

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