Check out my Inkbird Temp Controller Review - ruclips.net/video/IV7AbV9q3QY/видео.html Get an Inkbird ITC 308 Temperature Controller here - shorturl.at/dqtE4
Awesome content. My job is making products from waste cherries in Australia. My tip is to age the wash for six weeks anaerobically before distillation. A quick unorthodox way to process cherries is using a juicer. Definitely an outdoor job. Place 3 to 4 handfuls at a time into the running juicer and keep your hand on top of the shoot until the clean stones are left pinging around. Remove your hand and let the stones eject themselves. Wear eye protection! I put a bag over the end to catch the stones. Super quick for 5-20kg cherries. I've aged my Brandy on toasted cherry wood a couple of times. It's okay. Definitely rounds off the edges but left me with an generic tasting spirit not the rich cherry i was going for. White oak is still my preferred. Thanks for posting keep up the amazing work
@@BeardedBored I find wild plum interesting for aging. I treat them with heat in the same way as white oak :) 10 gram sticks pr 100 ml 55-60% abv. The colour after first use get really really nice .. deep red brown :) To save time I use hot/ cold cycle....-20 degrees C to +50 degree C. 24 hours cycle 5-7 times :) Then, to get more "fruit" I soaked the used sticks in sherry for some weeks. Dried them and added 6 sticks into the jar. A week later it tastes good :)
Hey bearded, i used frozen cherries as fresh ones would have left me bankrupt. Anyway, it came out good also and i aged mine in little mason jars with a couple pieces of french white oak. After two weeks, a noticeable difference in smoothness and more flavour. Cheers! I love your videos. Tom from somewhere in the wilds of Maine.
As a South German, where Kirschwasser is a big thing, I aprechiate your effort and your aprechiation! Thought I have some ,,critic"😂 The stems and stones... You are right, the stems add flavour. Not the one you want inside! Get them off. The stones...well. Only lazy people leave all of them inside. We keep between 5-20% of them inside in order to get a very decent flavour of marzipan in the background. You have to understand: here in the South we have a special right for people who own fruittrees: we can make a mash and bring it to a destiller. Now you only do that for your self so people pay high attention on getting the best out of it. Because if you'd do it to save money...well you will not, it's actually more expencive than just to buy a bottle. That's also the reason why only very fresh fruits are used that are not damaged. From my great grandpa I heard the story, he made two types of mash: the good one and the one to sell😂 You have to know that was post war and it was moonshine (no taxes, back in those days very comon in our region to do so). So he would use the best fruits for him self and the damaged ones went into another barell which schnaps he would sell in the city. Today where people do less moonshine and if so are carefull to tell so and not at all will sell it: most people tend to use only the best fruits and also when destilling they don't go for yeald but for quality. Second ,,critic" is the juice. Don't use juice from the supermarket. It often contains sugar or it has been processed an will not ferment. Either press some fresh cherrys or use water(which will reduce the alcohol). Anyways. It's less of ,,real critic" more of how we do it and why we do it that way. Thought it might be interesting but also: I'd assume if you try it that way you'll end up with sth you will like even more.😊
Had a bunch of rainier cherries that were going to go bad if not used, so did a double maceration. First was ~4# with a table spoon of sugar, then ~350 ml of 190 proof. After a week, that was cut with water and run through with the solids. Result with everything kept was about 134 proof. Second was a cub of cherries with a cup of sugar, shaken every so often and let sit until the first batch was finished. Pressure filtered the second batch until all solids were removed and it was a dark amber (rainier cherries are yellow, not red). Used the results of the second batch plus some water to cut the first batch down to about 80 proof. The color finished at a lovely shade of golden amber and the sweetness is just enough to really make the rainier cherry flavor pop.
Thanks to you and your liquor fairy for another great educational presentation. Planning on a cherry spirit run myself, but my plan is to run it through a botanical basket with coconut, vanilla bean, and crushed coffee bean to produce a hint of cherry ripe (chocolate bar we get in Australia ) flavour, and then use some of the high proof distillate to add to a jar of cherries that have sat with sugar dissolving in them, and leave until it reaches a good cherry brandy liqueur flavour. Then remove the cherries, take out the seeds, and put as many as I can in covered ice cube trays to freeze, and use as an ice cube substitute when a cherry brandy is consumed.... hypothetically. ;)
I don’t know if you’ve considered that there are 2 major types of cherries here in Europe. The sweet ones and the sour ones. Kirsch and other liquors are often made with the sour, also called morello cherries. What it looks and what I assume about US is that these are sweet cherries you’ve used (if you would have used sour, you would look like a bloody butcher after juicing them) and that’s quite a different flavour profile.
Yes, we mostly only have sweet cherries available in the markets. So it is going to be a different flavor profile on the final product, but the process is the same. Morellos give a more potent cherry flavor than sweet cherries. Too bad I couldn't get any.
I would think that it would be beneficial to crack some pits to get some benzaldehyde leaching out. This will impart the characteristic bitter almond flavour that is present in cherry flavourings.
In the past, I have aged in charred cherry wood to give it that smokey flavor and help mellow out a little bite. I always double still. Its more of a personal prefference than anything. Good job ! My batches I use 60 pounds of cherrys, bread yeast, and let it ferment for about 2 weeks.
I’ve been following you for a few years and it’s a shame you don’t have a lot of followers yet. I think that once the USA look into this BS law for home distillers. You are in a good position for a head-start
I can't believe I missed this one for 2 weeks. I was waiting for it and RUclips didn't notify me. Checked and my sub was still belled to 'All.' I don't usually go for fruit things, but that sounds pretty good. I'd be tempted to age it on maple.
It interesting how worked up people get about “bad” stuff that will be carried over in the still. If you are worried about a chemical ending up in your hearts cut just look up the boiling point of the chemical. For example if you are worried about potassium cyanide look up the boiling point (1,625*C btw) and ask yourself will I be collecting product in that temp range? If the answer is no than you might want to breath easy (alway assess your own risk). The only chemicals we need to worry about getting into our final product are the ones with a boiling point between 140 to 212*F!
Another fine video, Bearded. I know you probably hate these question, but when are you going to air the video with Brewbird and have you heard anything about how George is doing? I find it amazing that his subs and yours for that matter, have gone up since his last videos. I see yours have gone up to 70k, seems like you hit 50 k just the other day. Keep up the great work!
I actually lost most of the brewbird footage unfortunately:-( I'll have to do another project with her one day. George is doing well. I hope we see him come back to RUclips someday.
a sugar/cherry brandy I had was much better a few months later. No wood, just in the jar. I was very surprised. The jar was lost behind others. It went from meh to wow taste those cherries!
This is what I like,I get ideas to make something new,only issue,$$$$$$$$$$$$ always an issue,my curiosity about wood flavors,I know oak,french oak,but not cherry wood,or others like hickory?
Every year my nan would make a SHITLOAD of cherry jam. Her recipe called for cracking a few pits and adding the insides crushed up while cooking. Times change eh! 😅
They have an amazing flavor. There is a Middle Eastern spice called mahlab that is cherry pits. You can use it to make amaretto, but I used my own cracked pits. Came out amazing.
I make brandies pretty much exclusively. Rather than aging on wood just let it rest for a few months. There are also often nice flavors in the tails if you take small cuts. D47 is my favorite yeast for brandy. Last thing is me sure your pH is below 3.5 before you pitch.
@@BeardedBored I thought the same when I read it in "Craft Cider Making" by Andrew Lea, but it has worked very well for me. It improves the flavor greatly, but does slow fermentation. I did a persimmon brandy that took like 4 months to ferment out.
Very good video and useful for home distillers. A better source of inspiration would had been the Hungarian Cseresznye(cherry) Palinka(brandy). They make it the right way as with any other fruit they use, fermentation and distillation on the fruit.
Hi Bearded&Bored Do you know if the liquor fairy did use the thumper and maybe has charged it with cherries to enhance the flavor? Greetings from Greece
Hey Mister! I got boxes of apples and I was thinking of making cider from it. Hypothetically a mash. Would it work if I just used a grater and dunked all that in a bucket with yeast nutrient for the initial fermentation?
Let the liquor ferry know that he can also add some raw cherries to his gin basket for additional flavor.... pits and all. also maybe some apples or cherry juice...
I know its not related to cherries... but... im in a blind. Might be a good idea for a video too. From my last run (hypothetically) i noticed some odd floating in the tails. Looked brown and heavy. I strained, dried, burned, and once in a while got a green tinge. There was also a brown sticky substance left. My wash had brown sugar in it. Tails came out at about 30 abv in the stripping run. I bought a test kit (because autism) and seeing between 2-5 ppm in this run, as well as my previous stripling run control. I checked some gin i made a white ago and that has about 2ppm. Checked my tap water and it shows 0. My still (t500) copper torpedo inside was very dirty.... it looked silver. Took me many vinegar rinses to even see copper again. What ya all think? Previous run was ok to drink... im still alive haha I used some amazon heavy metals test kit. Would you be able to test random batchs to see how much copper ppm is in your delivery from liquor fairy?
DONT TOSS THE PITS EVEN AFTER FERMENTATION. take the pits out before distillation and give them a wash Then bake em at 350 for 10 minutes. Let cool. Bake again at 350 for 10 minutes. Let cool. Now macerate the pits in 400mls of whiskey, brandy, neutral, etc for 4 months. Filter and sweeten to taste.
Amygdalin is a controversial compound in the scientific community. On one hand, it is a cyanogenic glycoside. On the other hand, it is a compound that is reputed to be effective in cancer treatment, in vitro tests have been encouraging. Animal and in-human testing has so far been inconclusive. As far as amygdalin in Kirschwasser goes, it’s not going to keep me from enjoying the odd glass of traditionally produced Kirschwasser. Wouldn’t touch the ‘flavoured brandy’ you showed with a 10-foot pole though.
Check out my Inkbird Temp Controller Review - ruclips.net/video/IV7AbV9q3QY/видео.html
Get an Inkbird ITC 308 Temperature Controller here - shorturl.at/dqtE4
I enjoy hanging out with you and watching the things you come up with. Thanks for doing what you do!
Age it on cherry wood.
Yes!
I was about to suggest that.
Awesome content.
My job is making products from waste cherries in Australia. My tip is to age the wash for six weeks anaerobically before distillation.
A quick unorthodox way to process cherries is using a juicer. Definitely an outdoor job. Place 3 to 4 handfuls at a time into the running juicer and keep your hand on top of the shoot until the clean stones are left pinging around. Remove your hand and let the stones eject themselves. Wear eye protection! I put a bag over the end to catch the stones. Super quick for 5-20kg cherries.
I've aged my Brandy on toasted cherry wood a couple of times. It's okay. Definitely rounds off the edges but left me with an generic tasting spirit not the rich cherry i was going for. White oak is still my preferred.
Thanks for posting keep up the amazing work
Love this response. Have an old juicer I use for apple brandy and always wondered about cherry pits. Thought it'd mess up the juicing grit.
Thanks so much for all this info. I will definitely try the anaerobic wash aging. I'm really taking your wood suggestion seriously. Much appreciated!
@@BeardedBored I find wild plum interesting for aging. I treat them with heat in the same way as white oak :) 10 gram sticks pr 100 ml 55-60% abv. The colour after first use get really really nice .. deep red brown :)
To save time I use hot/ cold cycle....-20 degrees C to +50 degree C. 24 hours cycle 5-7 times :)
Then, to get more "fruit" I soaked the used sticks in sherry for some weeks. Dried them and added 6 sticks into the jar. A week later it tastes good :)
I vote for ageing on cherry wood too, to pack in extra cherry flavour.
Hey bearded, i used frozen cherries as fresh ones would have left me bankrupt. Anyway, it came out good also and i aged mine in little mason jars with a couple pieces of french white oak. After two weeks, a noticeable difference in smoothness and more flavour. Cheers! I love your videos. Tom from somewhere in the wilds of Maine.
Apricot pits we used to eat when we were growing up by the bucket full.
As a South German, where Kirschwasser is a big thing, I aprechiate your effort and your aprechiation!
Thought I have some ,,critic"😂
The stems and stones...
You are right, the stems add flavour. Not the one you want inside!
Get them off.
The stones...well. Only lazy people leave all of them inside. We keep between 5-20% of them inside in order to get a very decent flavour of marzipan in the background.
You have to understand: here in the South we have a special right for people who own fruittrees: we can make a mash and bring it to a destiller.
Now you only do that for your self so people pay high attention on getting the best out of it. Because if you'd do it to save money...well you will not, it's actually more expencive than just to buy a bottle.
That's also the reason why only very fresh fruits are used that are not damaged.
From my great grandpa I heard the story, he made two types of mash: the good one and the one to sell😂
You have to know that was post war and it was moonshine (no taxes, back in those days very comon in our region to do so). So he would use the best fruits for him self and the damaged ones went into another barell which schnaps he would sell in the city.
Today where people do less moonshine and if so are carefull to tell so and not at all will sell it: most people tend to use only the best fruits and also when destilling they don't go for yeald but for quality.
Second ,,critic" is the juice. Don't use juice from the supermarket. It often contains sugar or it has been processed an will not ferment.
Either press some fresh cherrys or use water(which will reduce the alcohol).
Anyways. It's less of ,,real critic" more of how we do it and why we do it that way. Thought it might be interesting but also:
I'd assume if you try it that way you'll end up with sth you will like even more.😊
Had a bunch of rainier cherries that were going to go bad if not used, so did a double maceration. First was ~4# with a table spoon of sugar, then ~350 ml of 190 proof. After a week, that was cut with water and run through with the solids. Result with everything kept was about 134 proof. Second was a cub of cherries with a cup of sugar, shaken every so often and let sit until the first batch was finished. Pressure filtered the second batch until all solids were removed and it was a dark amber (rainier cherries are yellow, not red). Used the results of the second batch plus some water to cut the first batch down to about 80 proof. The color finished at a lovely shade of golden amber and the sweetness is just enough to really make the rainier cherry flavor pop.
age it on Cherrywood
I would proof it down to ~40% before aging to get more sugar and less tannin.
Awesome video. You have “hypothetically” given me some inspiration. 😂
Have fun with the inspiration...hypothetically of course:-)
Thanks bru. I like how you pay homage to the original recipes, then adjust according to preference👊👌
Thanks brother:-)
Thanks to you and your liquor fairy for another great educational presentation. Planning on a cherry spirit run myself, but my plan is to run it through a botanical basket with coconut, vanilla bean, and crushed coffee bean to produce a hint of cherry ripe (chocolate bar we get in Australia ) flavour, and then use some of the high proof distillate to add to a jar of cherries that have sat with sugar dissolving in them, and leave until it reaches a good cherry brandy liqueur flavour. Then remove the cherries, take out the seeds, and put as many as I can in covered ice cube trays to freeze, and use as an ice cube substitute when a cherry brandy is consumed.... hypothetically. ;)
Hi B&B, about ageing on wood, try to find some sticks of Mulberry wood, I heard that plumb brandy/slivovitz ages well in Mulberry barrels. Cheers.
Interesting!
Great tutorial Bearded! I have two Inkbird controllers, they are perfect for what I want. Good to see you back online too.
I don’t know if you’ve considered that there are 2 major types of cherries here in Europe. The sweet ones and the sour ones. Kirsch and other liquors are often made with the sour, also called morello cherries.
What it looks and what I assume about US is that these are sweet cherries you’ve used (if you would have used sour, you would look like a bloody butcher after juicing them) and that’s quite a different flavour profile.
Yes, we mostly only have sweet cherries available in the markets. So it is going to be a different flavor profile on the final product, but the process is the same. Morellos give a more potent cherry flavor than sweet cherries. Too bad I couldn't get any.
Finally some good use of the sour cherries :D
Cherry wood of course
I would think that it would be beneficial to crack some pits to get some benzaldehyde leaching out. This will impart the characteristic bitter almond flavour that is present in cherry flavourings.
Those controllers are great. We control the heat and humidity with them in our sun room.
In the past, I have aged in charred cherry wood to give it that smokey flavor and help mellow out a little bite.
I always double still. Its more of a personal prefference than anything.
Good job ! My batches I use 60 pounds of cherrys, bread yeast, and let it ferment for about 2 weeks.
Thanks for sharing your process!
I’ve been following you for a few years and it’s a shame you don’t have a lot of followers yet. I think that once the USA look into this BS law for home distillers. You are in a good position for a head-start
Thanks! 👍👍
Can you talk about the heads back into the proofing in a future video?
Now that sounds like a super jummy one
Dankie broer!
I'm voting cherry Wood as well. 😀
I'm tempted🤔
Greetings to you honorable man
I'm Iranian
thank you
I found the answer to many of my questions by watching your RUclips channel
Congrats on the 70k subs.. thanks for reminding me to hit the up finger at end video always forget
Thanks 👍
Aged on Amberana wood might add a distinct and awesome flavor. I'm definitely going to try this one.
Great video! Think im gonna have to try this one. I have some cherry wood just sitting around that would be great to age it on.
To reduce that sugar heat, try raw instead of white. It's a lot closer to the natural cane sugar.
Good idea:-)
Age it on a medium toasted cherry wood or even some used oak that had aged Rum.
Everyone is saying Cherry Wood, I vote for a medium toasted Hungarian Oak. You'd definitely impress the liquor fairies...!!!! 😊
I can't believe I missed this one for 2 weeks. I was waiting for it and RUclips didn't notify me. Checked and my sub was still belled to 'All.'
I don't usually go for fruit things, but that sounds pretty good. I'd be tempted to age it on maple.
Very nice Video, you could try to add cherries into the vapor path for more flavor. Prost!
I started making mead last year and I do have 2 fifty-year-old cherry trees in my backyard. I think next year I gonna try this
Really Enjoyed Your Video , Thanks ! 🐯🤠
Thanks Pat!
That was a real good one, thanks again
Thanks!
Age on Mulberry and cherry wood is my vote
Where you being🤷♂️🤷♂️🙏🙏✌️
I'm back now:-)
Love your work, man!!
Wish I could do that but cherries are insanely expensive here!
For wood I'd go French oak ot apricot.
Yeah, they were either on sale, or wicked pricey all within the same week or two. Got lucky on about 10 pounds and picked them up for $2 a pound.
that probably be good on cherry wood
Age on toasted cedar
I'd love to learn more
Ten30 just released some used wild turkey barrels. Might be cool.
It interesting how worked up people get about “bad” stuff that will be carried over in the still. If you are worried about a chemical ending up in your hearts cut just look up the boiling point of the chemical. For example if you are worried about potassium cyanide look up the boiling point (1,625*C btw) and ask yourself will I be collecting product in that temp range? If the answer is no than you might want to breath easy (alway assess your own risk). The only chemicals we need to worry about getting into our final product are the ones with a boiling point between 140 to 212*F!
71 beast for the win
I will mix it up a bit age it in pear wood.
Another fine video, Bearded. I know you probably hate these question, but when are you going to air the video with Brewbird and have you heard anything about how George is doing? I find it amazing that his subs and yours for that matter, have gone up since his last videos. I see yours have gone up to 70k, seems like you hit 50 k just the other day. Keep up the great work!
I actually lost most of the brewbird footage unfortunately:-( I'll have to do another project with her one day. George is doing well. I hope we see him come back to RUclips someday.
Always down for a good brandy recipe
a sugar/cherry brandy I had was much better a few months later. No wood, just in the jar. I was very surprised. The jar was lost behind others. It went from meh to wow taste those cherries!
Yeah, there is some sort of magic that happens when it sits in glass for a few months. Brandy is really interesting that way.
This is what I like,I get ideas to make something new,only issue,$$$$$$$$$$$$ always an issue,my curiosity about wood flavors,I know oak,french oak,but not cherry wood,or others like hickory?
Every year my nan would make a SHITLOAD of cherry jam. Her recipe called for cracking a few pits and adding the insides crushed up while cooking. Times change eh! 😅
They have an amazing flavor. There is a Middle Eastern spice called mahlab that is cherry pits. You can use it to make amaretto, but I used my own cracked pits. Came out amazing.
I make brandies pretty much exclusively. Rather than aging on wood just let it rest for a few months. There are also often nice flavors in the tails if you take small cuts. D47 is my favorite yeast for brandy. Last thing is me sure your pH is below 3.5 before you pitch.
Really, that low of a pH? I figured that would stress out the yeast and stall the wash. But I'll give it a try. Thanks.
@@BeardedBored I thought the same when I read it in "Craft Cider Making" by Andrew Lea, but it has worked very well for me. It improves the flavor greatly, but does slow fermentation. I did a persimmon brandy that took like 4 months to ferment out.
Quite interesting. I'd stick with the fruit wine, but that's just me.
I love your user icon! AAAAAAAAAAaaaaaaaaaaaaaaahhhhhh!
I love your idea for using undrinkable alcohol for the air vent. Do you think fore shots would melt the plastic?
In South Africa it is called "Kersiemampoer", and that stuff kicks like a mad donkey
Thanks broer! I'll have to remember that next time I talk to BeaverDIY:-)
😂🤣
Very good video and useful for home distillers. A better source of inspiration would had been the Hungarian Cseresznye(cherry) Palinka(brandy). They make it the right way as with any other fruit they use, fermentation and distillation on the fruit.
Hi Bearded&Bored
Do you know if the liquor fairy did use the thumper and maybe has charged it with cherries to enhance the flavor?
Greetings from Greece
How would it do with cherry wood for aging?
Or cherry 🍒 rakia!
Yep, basically the same thing I guess:-)
Did you use sweet or tart cherries?
I would age in a French Oak Ten30 micro barrel.
I have a question. Why can't we make brandy ect with sprouted beans?
They have more protein than starch, so they don't have much potential for sugar to feed the yeast.
Nice one bro,,,,, you always seem to come up with some nice tasting obscure likker. God bless. 🦘👍.
Thanks 👍
Hey Mister! I got boxes of apples and I was thinking of making cider from it. Hypothetically a mash. Would it work if I just used a grater and dunked all that in a bucket with yeast nutrient for the initial fermentation?
I made pear cider last year..cored them then ran them through a meat grinder. Yeast and peptic enzyme and it turned out awesome
@@Backdaft94 awesome! 🤜🤛
Bored but not boring.
Thanks!
Let the liquor ferry know that he can also add some raw cherries to his gin basket for additional flavor.... pits and all. also maybe some apples or cherry juice...
How about a cherry aperitif?
That's coming next week;-)
Toasted French white oak
I'm strongly considering it. BTW, Awesome username.
Age it on cherry wood!!!! It’ll be AMAZING.
I might:-)
I vote for Cherry wood aging
cherry and pecan nut wood
Oh nice!
How does using Cherry wood sound
I like that idea:-)
I like the Lalvin champagne yeast a hell of a lot more than 71B. I have NEVER GOTTEN A GOOD WINE USING 71B. I will NEVER USE 71 B again.
Try Lalvin K1V-1116. To me that one is just as good as champagne yeast, but it leaves more fruit flavor.
❤❤❤❤❤
Nice! :) 🥂
6:00 every time I ferment black cherry juice with distillers yeast, my air lock gets clogged up and explodes.
I know its not related to cherries... but... im in a blind.
Might be a good idea for a video too.
From my last run (hypothetically) i noticed some odd floating in the tails. Looked brown and heavy.
I strained, dried, burned, and once in a while got a green tinge. There was also a brown sticky substance left. My wash had brown sugar in it.
Tails came out at about 30 abv in the stripping run.
I bought a test kit (because autism) and seeing between 2-5 ppm in this run, as well as my previous stripling run control.
I checked some gin i made a white ago and that has about 2ppm.
Checked my tap water and it shows 0.
My still (t500) copper torpedo inside was very dirty.... it looked silver. Took me many vinegar rinses to even see copper again.
What ya all think?
Previous run was ok to drink... im still alive haha
I used some amazon heavy metals test kit.
Would you be able to test random batchs to see how much copper ppm is in your delivery from liquor fairy?
Are you in cahoots with Google? I swear you read my thoughts and are one step ahead of me at all times.
I think I'm psychic 😉
Psycho maybe. Thanks for the excellent free content.
What's new?
Haha umm +1 cherry wood
That seems to be the predominant vote:-)
My liver hurts already...
The cost of 25 lbs of cherries!
Yep...it was a lot.
thats alot of cost for a small jar
I bought a bottle of real German Kirschwasser thinking that "Oh, cherry brandy, It will taste like cherries". Not really, tastes like hard liquor.
Couldn’t watch due to the level of mind numbing boredom
3.99 or more a lb no thanks
DONT TOSS THE PITS EVEN AFTER FERMENTATION.
take the pits out before distillation and give them a wash
Then bake em at 350 for 10 minutes. Let cool.
Bake again at 350 for 10 minutes. Let cool.
Now macerate the pits in 400mls of whiskey, brandy, neutral, etc for 4 months.
Filter and sweeten to taste.
Amygdalin is a controversial compound in the scientific community. On one hand, it is a cyanogenic glycoside. On the other hand, it is a compound that is reputed to be effective in cancer treatment, in vitro tests have been encouraging. Animal and in-human testing has so far been inconclusive.
As far as amygdalin in Kirschwasser goes, it’s not going to keep me from enjoying the odd glass of traditionally produced Kirschwasser. Wouldn’t touch the ‘flavoured brandy’ you showed with a 10-foot pole though.
Clickbait!!!!! I came here for the cyanide!!!!
😜😂
🍒🍒🍒🍒🍒🍒🍒🍒🍒
Why not a cherry wood or oak barrel
Maybe both?
Age it in cherry wood.