Homemade Brandy Recipes

PEAR INFUSED BRANDY

Steps:

• Add the brandy and pear to a Mason jar or other sealable glass jar/container. Place in a cool, dark place for 2 weeks, turning over and back to right side up daily.
• After two weeks taste brandy and if achieving desired flavor concentration, drain, remove pears, reseal and store in a dark, cool place.

HOMEMADE BRANDY

Steps:

• Stuff a one gallon jar with fresh ripe fruit.
• If plums or cherries are used, take pits out.
• If berries are used, leave whole.
• If pears or apples are used, cut them, leaving out the cores.
• Add 2 to 3 cups sugar.
• Cover with vodka.
• Put a lid on the jar.
• Let stand for 2 to 3 months.

CHERRY BRANDY

Steps:

• Use only fully ripened, unblemished fruit.
• Wash and remove stems and pits.
• Chop and mash fruit.
• Place in a plastic container or large glass bottle.
• Dissolve sugar in the vodka or brandy.
• Pour over the fruit.
• Cover and let sit in a cool dark place for 4 to 6 months.
• Strain out the fruit and bottle.
• Your cherry brandy is ready to drink!

APPLE BRANDY

Steps:

• Combine sugar and water in a large saucepan. Bring to a boil; cook and stir until sugar is dissolved. Remove from the heat., Place apples in a large glass or plastic container; add the sugar mixture, brandy, cloves and cinnamon stick. Cover and let stand at room temperature for at least two weeks, stirring once a week., Strain brandy mixture; discard apples and spices. Pour into glass bottles. Place an additional three cloves and one cinnamon stick in each bottle.

PLUM BRANDY

Steps:

• Make sure the plum halves are clean and dry, then put them in a large sterilised glass jar. Add the sugar, brandy, cinnamon stick and star anise. Seal and gently rotate the jar to help dissolve the sugar.
• Continue to gently shake or rotate the jar (trying not to bash the fruit too much) every day for a week.
• Once the sugar has dissolved, leave it in a cool dark cupboard for another 2 weeks to infuse.
• Strain the mixture through a sieve lined with muslin, kitchen paper or coffee filter paper. Discard the plums, any fruit pulp and the spices, and pour the strained brandy into a bottle. Will keep for two months.