Michigan cherry moonshine. Place cherry moonshine, then vanilla vodka, and almond simple syrup in glass. Top with whipped cream and cherry garnish. Making great tasting cherry infused moonshine truly has never been so easy.
Combine cherries, vanilla bean pods, cherry juice, brown sugar and water in a large saucepan over medium heat.
Bring to a boil, then reduce the heat and let things simmer for about five minutes of cook time.
Let sugar dissolve and turn into a syrup liquid.
You can cook Michigan cherry moonshine using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Michigan cherry moonshine
- You need 64 oz of cherry juice.
- You need 2 cup of white sugar.
- You need 2 can of pitted cherries tart and heavy syrup.
- You need 1 liter of 190 pf ever clear.
- It's 1 liter of chocolate liquor.
- Prepare 10 of mason jars.
For generations, Michigan cherry farmers have been filling Mason jars with tart cherries, sugar, spices and flavorless vodka. But during maceration, they become soaked with liquid and sink. After a few months in the canning shed the cherries begin to float again, having 'bounced' off the bottom of the jar. Simple cherry moonshine after double distillation Cherry Brew with Sugar and Yeasts.
Michigan cherry moonshine instructions
- Take : juice, sugar, and cherries. And add all into a large pot. Set the stove to medium heat and bring to a boil..
- Once at boiling turn off the stove and place pot into a cold location.(fridge/basement).
- Leave to cool until it is at a minimum of room temperature..
- Once at room temperature add the ever clear and stir. Then do the same for the chocolate liquor..
- Then pour into your jars and if you wish start the party then and there . Or place in freezer and let it sit for a week or a month..
- Note: I let the juice and cherry cool over night and left the alcohol sit in the freezer as well. It mixes very well and it is ice cold when your all done..
The simplified production technology which preserves the taste and smell of berries. The grains are ground, then steeped or "mashed" over heat for an hour, but never boiled. Due to COVID shut downs, we will only be open for bottle and merchandise sales at this time. Feel free to look at the menu for future references, we are working on making take out. Michigan's Northwest Lower Peninsula is the largest producer of tart cherries in the United States.
