Home › The Cherry › Domestic Kirschwasser

Domestic Kirschwasser

Pour a gallon of brandy over a pound of garden or wild ripe cherries or plums, crushing well both fruit and kernels. Add two pounds of sugar and let stand five weeks, when strain and bottle.

The imported Kirschwasser is made by letting the wild, ripe, black cherry ferment in its own juice, after bruising the pulp of the fruit, and stirring several times daily after fermentation has begun. At this stage the bruised kernels are added and the mixture let stand for some weeks before straining.