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Sour Cherry Brandy in a glass bottle
Aromatic and rich homemade sour cherry brandy

Homemade Sour Cherry Brandy (Schnapps)

Author: Flavelo
Recipes Drinks
Distilling fruit brandy, or Pálinka, is the art of bottling the soul of the fruit. Sour cherries are particularly rewarding because their acidity and sugar content ferment beautifully, imparting a distinctive marzipan-like flavor from the stones. This isn't an afternoon project but weeks of care as yeast transforms fruit sugar into alcohol. The result is a pure, noble spirit that captures the essence of summer.
🕒 Prep Time 2 hrs
🍳 Cook Time 4 hrs
⌛ Total Time 60 days
🍽️ Servings 20 servings
🔥 Calories 220 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large fermentation barrel (with airlock)
  • Cherry pitter
  • Drill with mixing paddle (for mashing)
  • Distilling equipment
  • Alcohol hydrometer

Instructions

1 ✓

Sort the cherries: discard any moldy or rotting fruit, and remove stems and leaves. Wash thoroughly.

Tip: Even a single moldy cherry can ruin the entire mash with infection.
2 ✓

Pit the cherries. Mash the fruit pulp in a clean barrel (crush the fruit, but do not break the stones!).

Tip: Mashing breaks down cells so yeast can access the sugar. Pectinase enzyme helps liquefy the mash.
3 ✓

Hydrate the yeast in a little lukewarm sugary water, and when it foams, mix it into the mash. Add water if the mash is too thick.

Tip: Pre-hydrated yeast starts working immediately, suppressing harmful bacteria.
4 ✓

Seal the barrel and attach the airlock. Keep at 65-68°F for 10-14 days. Do not open unnecessarily.

Tip: Fermentation produces CO2 which escapes through the airlock, keeping oxygen out to prevent vinegar production.
5 ✓

When bubbling stops and the mash tastes bitter/alcoholic rather than sweet, distill the mash immediately.

Tip: Finished mash should be distilled quickly as quality degrades over time.
6 ✓

Distillation is done in two stages: first strip the 'low wines,' then refine them by separating the heads (methanol - discard!) and tails from the hearts.

Tip: The 'hearts' are the pure brandy. Heads must be discarded for safety.
7 ✓

Dilute the finished brandy to drinking strength (approx. 48-50% ABV) with distilled water, then age in glass carboys in the dark for at least 3 months.

Tip: Fresh brandy is harsh. Aging allows alcohol and water molecules to integrate, smoothing out the flavors.

Recipe FAQ

Do I need to pit the cherries?
Yes! The stones contain compounds that can be toxic in large quantities and add bitterness. You can leave a few for flavor, but remove the rest.
Why use yeast?
While wild yeast exists on the fruit skin, dedicated distiller's yeast ensures a stable, clean, and fast fermentation, preventing spoilage.
Is home distilling legal?
Federal law in the US generally prohibits home distilling of spirits without a permit. Please check your local and state laws carefully before proceeding.

Ingredients

  • 22 lbs Ripe, Juicy Sour Cherries
  • 0 lb Sugar (Optional - only if fruit is very tart, max 3% by weight)
  • 2 quarts Water (as needed for mashing)
  • 1 packet Distiller's Yeast (with nutrient)
  • 1 packet Pectinase Enzyme (optional but recommended)