 cherry- kirsch
by: Dodo on 16.Jul.2003 13:16:42
country: Austria
Does somebody know how to make the famous kirsch?
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 RE: cherry- kirsch
by: Herbert on 18.Sep.2003 11:24:16
country: Germany
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To get the full taste and flavor, the following method is recommendable:
Crush the cherries, but don't destroy the stones of the fruits.
Add 130 g sugar for each litre mash, Turbo-yeast (115 g for 100 l), and lactic acid until the mash has pH 3 to 3.5.
After that close the vessel and put an air lock on the top.
After one week add another 130 g sugar / litre.
And after another week 130 g sugar / litre again.
The fermentation process will last for about 4 to 6 weeks, depending on the temperature. The lower the temperature, the better the flavor of the brandy. Optimum temperature is between 15 and 19°C.
When the fermentation is finished, the mash can be distilled.
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