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Started By
Message
re: asking for help with making cherry bounce
Posted on 6/30/19 at 9:17 pm to keakar
Posted on 6/30/19 at 9:17 pm to keakar
Holy crap. No. Don’t do that. AT ALL.
You need fresh cherries. You can get them from the grocery store.
Summer is cherry season. That’s why it’s time to make bounce now-bc there are fresh cherries at the grocery store.
You need fresh cherries. You can get them from the grocery store.
Summer is cherry season. That’s why it’s time to make bounce now-bc there are fresh cherries at the grocery store.
This post was edited on 6/30/19 at 9:20 pm
1
Posted on 6/30/19 at 9:20 pm to Sir Drinksalot
quote:
Holy crap. No. Don’t do that. AT ALL.
You need fresh cherries. You can get them from the grocery store.
really? why? i told you i never did this before
i didnt think it would matter and the marischinos are not as ugly as those raw cherries look
also i plan to use gallon water jugs to make it in, so if thats an issue let me know
This post was edited on 6/30/19 at 9:24 pm
Posted on 6/30/19 at 9:33 pm to keakar
Let’s go over this again :-)
The darkest cherries you can find in the grocery store.
4lbs of them.
Pull the stems, get the pits out and stab with a fork.
Buy a $12 sealed jar off amazon
Put 2 5ths of whatever booze and 3/4 cup of sugar into the jar with the pitted cherries.
Must put in a dark place for 3-6months
I would buy the sealed jar so bacterias don’t give you the poops.
The darkest cherries you can find in the grocery store.
4lbs of them.
Pull the stems, get the pits out and stab with a fork.
Buy a $12 sealed jar off amazon
Put 2 5ths of whatever booze and 3/4 cup of sugar into the jar with the pitted cherries.
Must put in a dark place for 3-6months
I would buy the sealed jar so bacterias don’t give you the poops.
Posted on 6/30/19 at 9:45 pm to Sir Drinksalot
quote:
Let’s go over this again :-)
ok, thanks because easy as this seems, yes i was about to screw it up again
quote:got it
The darkest cherries you can find in the grocery store. 4lbs of them. Pull the stems, get the pits out and stab with a fork.
Put 2 5ths of whatever booze and 3/4 cup of sugar into the jar with the pitted cherries.
Must put in a dark place for 3-6months
I would buy the sealed jar so bacterias don’t give you the poops.
quote:so im looking for a 1 gallon sealed glass jar????
Buy a $12 sealed jar off amazon
Posted on 6/30/19 at 9:47 pm to keakar
Yep
Posted on 6/30/19 at 9:49 pm to Sir Drinksalot
is this the jars im looking to buy LINK
and am i right to believe there is no need to add yeast for fermentation?
and am i right to believe there is no need to add yeast for fermentation?
This post was edited on 6/30/19 at 9:55 pm
Posted on 6/30/19 at 10:20 pm to keakar
Yes, no need for any yeast.
I would buy a wide mouth jar. Just easier.
[link=(2 Pack - 1 Gallon Glass Mason Jar Wide Mouth with Airtight Metal Lid - Safe for Fermenting Kombucha Kefir - Pickling, Storing and Canning- USDA Approved BPA-Free Dishwasher Safe- By Kitchentoolz https://www.amazon.com/dp/B07FXBPTTQ/ref=cm_sw_r_cp_api_i_aWxgDb4YEDZM9)]LINK[/link]
Ok I suck at links. Just go to amazon and put “1 gallon sealed jar”
I would buy a wide mouth jar. Just easier.
[link=(2 Pack - 1 Gallon Glass Mason Jar Wide Mouth with Airtight Metal Lid - Safe for Fermenting Kombucha Kefir - Pickling, Storing and Canning- USDA Approved BPA-Free Dishwasher Safe- By Kitchentoolz https://www.amazon.com/dp/B07FXBPTTQ/ref=cm_sw_r_cp_api_i_aWxgDb4YEDZM9)]LINK[/link]
Ok I suck at links. Just go to amazon and put “1 gallon sealed jar”
This post was edited on 6/30/19 at 10:24 pm
Posted on 6/30/19 at 10:26 pm to keakar
My dad used to make this when I was a kid. Our neighbors had a cherry tree with those tiny cherries. He would get some of the sacramental wine from Father Fourcade and add the cherries to it.
He always brought it out during the holiday season.
What he didn't know is that me and my moronic brother would sample it throughout the year. It does get better with age.
He always brought it out during the holiday season.
What he didn't know is that me and my moronic brother would sample it throughout the year. It does get better with age.
This post was edited on 6/30/19 at 10:27 pm
Posted on 6/30/19 at 10:32 pm to Sir Drinksalot
i thought it needed a percolator to release pressure on any kind of stuff like that. my neighbor makes wine and he said stuff blows up without a percolator to release pressure
just click on address bar and then when it turns blue right click on it and select copy, then right click on your post to past it
i presume this is it LINK
quote:
Ok I suck at links
just click on address bar and then when it turns blue right click on it and select copy, then right click on your post to past it
i presume this is it LINK
This post was edited on 6/30/19 at 10:34 pm
Posted on 6/30/19 at 10:34 pm to keakar
Yep; that’s it. Thx.
Update and let me know how the hooch tastes.
Update and let me know how the hooch tastes.
Posted on 6/30/19 at 10:49 pm to Sir Drinksalot
quote:
Update and let me know how the hooch tastes.
you got like a "ready in 2 weeks" version? i just ordered the jars and im already wanting to try a taste
Posted on 6/30/19 at 11:05 pm to keakar
You can def taste a cherry or two in a few weeks and after that - but gotta be patient for the mother-load
Posted on 6/30/19 at 11:15 pm to keakar
quote:
and am i right to believe there is no need to add yeast for fermentation?
That high of an alcohol content will kill any yeast you add. Should kill any bacteria too.
Posted on 6/30/19 at 11:33 pm to KamaCausey_LSU
quote:
That high of an alcohol content will kill any yeast you add. Should kill any bacteria too
hadnt thought about it that way, it makes sense
might try this recipe with using 150 proof everclear
This post was edited on 6/30/19 at 11:38 pm
Posted on 7/1/19 at 5:58 am to keakar
You don’t need yeast, or a container with a release valve bc you’re not making alcohol. You’re just flavoring already made alcohol. Liqueurs like cherry bounce are just infusions. Limoncello, nocello etc. are similarly easy to make.
If you use everclear, you’ll want to dilute it with simple syrup after steeping the cherries. Straight, it’s rough as hell. It needs sugar and water to smooth off the edges.
If you use everclear, you’ll want to dilute it with simple syrup after steeping the cherries. Straight, it’s rough as hell. It needs sugar and water to smooth off the edges.
Posted on 7/1/19 at 4:44 pm to Sir Drinksalot
quote:
Sir Drinksalot
that fireball whiskey looks like just canadian whiskey with cinnamon and brown sugar added to it, is that right? or is it more then that?
if so, im thinking i could just add an ounce of powdered ground cinnamon spice to it and some brown sugar to make the bounce with regular whiskey to get the same taste
i ask because i shop at win dixie and they have a selection of no name alcohol they label themselves at like half price compared to the name brands
half gallon vodka is $9 and half gallon burbon whiskey is $12 and the jack daniels fire whiskey is $50 for half gallon
This post was edited on 7/1/19 at 4:51 pm
Posted on 7/1/19 at 6:27 pm to keakar
If you want to add cinnamon, put sticks or chunks into the liquor. Not powdered—it will clump and cloud the liquid, as well as not release as much flavor as a stick or two added to the bottle.
Posted on 7/1/19 at 6:34 pm to keakar
This also called drank or is that just with codeine cough medicine?
Posted on 7/1/19 at 7:04 pm to keakar
I always thought you were supposed to use a special type of cherry for this.
Posted on 7/1/19 at 7:13 pm to keakar
quote:
you got like a "ready in 2 weeks" version? i just ordered the jars and im already wanting to try a taste
I’ll bet you can sous vide it at 135f for a couple of hours to encourage the infusion. I have made lemoncello in a few hours instead of weeks and it came out wonderfully.
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