Cherry brandy

It's ready in no time and looks great.

Ingredients

• cherry 5 cans

Directions

1. 1. The cherry is ripe. We select the most delicious, the ripest.
2. 2. We fall asleep with berries in jars. So, or rather, so much - for the "ladies'" consistency.
3. 3. And then we fill it with ... either good vodka or diluted alcohol in half with well or spring water. Just don't need tap water. Don't spoil the product. Yes…. Never use pure alcohol. To put it simply and roughly, you will burn this delicious berry. Burn out all the enzymes. Generally speaking - the very thing that you need (already tested) of good quality moonshine. Fortress - thirty-eight degrees. Pour so that the berries on the finger - one and a half are covered with liquid. Here I will add a few more words.
4. 4. And we take it out for two weeks. All these jars. Can be kept at room temperature, and can be taken to the cellar. Don't forget to put stickers on. With bookmark date. It won't be redundant. It won't change the results.
5. 5. We merge, with the help of this device, the resulting product and set it aside. In the same cellar.
6. 6. And now we take granulated sugar. At the rate of approximately four hundred grams per jar. Do you want sweeter? Then take more. In general, adjust to your own taste and depending on the sweetness of the berry.
7. 7. And they fell asleep in jars with berries. There is an opinion that sugar should be left on top. It sort of dissolves and settles on its own. But! I went the other way. I took it and shook it so that the sugar mixed with the berries.
8. 8. Less sugar should be poured into the "half-and-half". There is no excess sweetness here. We leave these jars, filled with sugar with berries, alone ... also not for two weeks.
9. 9. And in two weeks. We took out the jars from the basement into which we poured sugar.