How is Kirschwasser made?

How is Kirschwasser made?

Kirschwasser (/ˈkɪərʃvɑːsər/, UK also /-væsər/; German: [ˈkɪɐʃvasɐ], German for “cherry water”) or kirsch is a clear, colorless brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. It is sometimes distilled from fermented cherry juice.

What is the difference between kirsch and cherry brandy?

Brandy is the most common, so cherry liqueur is often called cherry brandy. Then there’s kirsch or kirschwasser, which is an unsweetened eau de vie distilled from cherries. But sometimes kirsch is called cherry brandy. It’s made with real cherries and it actually tastes like cherries.

Is kirsch and Kirschwasser the same?

Kirsch, also known as Kirschwasser, is a clear fruit brandy distilled from cherries. Unlike other cherry-flavored “brandies,” Kirsch is not sweet. Kirsch is commonly used in desserts, such as cherries jubilee and black forest cake, as well as in sauces and glazes and as a filling for chocolate candy.

What is the best kirsch?

While kirsch lovers — and there are many — will argue about favorite brands and the virtues of the new designer kirschwassers now popping up, probably the best readily available Kirsch is the Swiss brand Dettling. Another good one (possibly more widely available) is Etter.

How do you use Kirschwasser?

To drink, kirsch can be served chilled as an apéritif, in a small glass, but it’s more usual to serve good quality kirsch as an after-dinner digestif, as you would other brandies – in which case it should be room temperature, and drunk from a brandy balloon, whose wide bottom is designed to be cupped by the drinker, so …

What is in Tia Maria?

Tia Maria is a coffee liqueur invented in Jamaica in the 1940’s, made with Arabica coffee, Jamaican rum, bourbon vanilla and sugar. It was manufactured in Jamaica until it was bought in 2005 by the Pernod Ricard company. It’s now manufactured in Italy.

Can kirsch go bad?

But unless you’re feeding a capacity crowd, or have a heavy hand, a bottle should last you at least a decade (mine is over five years old and it’s still 2/3rd full), and it doesn’t lose much of its flavor over time.

Does kirsch go bad?

Because it takes about 20-30 pounds of fruit to make a bottle of kirsch (also called kirschwasser). But unless you’re feeding a capacity crowd, or have a heavy hand, a bottle should last you at least a decade (mine is over five years old and it’s still 2/3rd full), and it doesn’t lose much of its flavor over time.

What is distilled wine called?

Brandy is a liquor produced by distilling wine. In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). These products are also called eau de vie (which translates to “water of life”).

Does kirsch expire?

In an airtight bottle in a cool, dark place. It should last for a year or two.

Can Kirsch go bad?

Quel est le titre de l’eau-de-vie de fruit?

Le titre alcoométrique volumique minimal de l’eau-de-vie de fruit est de 37,5 %. Abricot, cerise, coing, quetsche, mirabelle, poire Williams, prune, etc, qui sont élaborées par fermentation, puis distillation.

Comment se produit la fermentation de cerises?

Au bout de vingt-quatre heures, la fermentation se produit : on aère le liquide par agitation à l’air, afin de multiplier les levures. En cinq jours, on a suffisamment de levures pour mettre en fermentation 8 à 10 hectolitres de moût. On répand ce levain dans les cuves contenant le moût de cerises.

Comment récolter les cerises?

Il faut récolter les cerises lorsqu’elles sont parfaitement mûres, afin qu’elles contiennent le maximum de sucre et puissent fournir le maximum d’alcool. On élimine les feuilles et débarasse les fruits des tiges ou queues qui communiqueraient au kirsch une âcreté désagréable.

Combien de levures pour la fermentation de cerises?

En cinq jours, on a suffisamment de levures pour mettre en fermentation 8 à 10 hectolitres de moût. On répand ce levain dans les cuves contenant le moût de cerises. On pourrait employer aussi la levure de bière, mais l’eau-de-vie obtenue avec ce ferment est moins fine que celle que l’on obtient avec la levure de vin.