The German Way, As If Done in Brandy
Ingredients
Directions
Prepare the cherries
Cut the stalks short on the cherries.
Make the syrup
Boil the sugar and water until it reaches a candy stage.
Combine and ferment
Place the cherries in a new barrel.
Once the sugar mixture is cool, pour it over the cherries.
Seal the barrel loosely and roll it daily until fermentation is complete.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Morella cherries
- Provide the fruit, juice and flavour that the brandy is built on.
- Sugar
- Feeds the yeast during fermentation and adds sweetness to the finished brandy.
- Water
- Dissolves the sugar into a syrup that carries it evenly over the cherries.
The step that matters
Let the sugar mixture cool before pouring it over the cherries. Sugar syrup that is still hot can damage yeast and cause the fruit to cook or soften unevenly. Cooling it first lets fermentation start in a healthy, controlled way.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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