Tuesday, February 21, 2017

Trouble brewing

It hasn't been a great season for cherry growers in Tasmania. Rain over summer meant much of the fruit split and the crop was smaller than normal. We were offered 40 kilos of split or otherwise damaged cherries, which are now happily fermenting in three large plastic tubs. It smells incredible. After removing the stalks and the mouldy ones, I guess there was about 30 kilos. Kirschwasser, anyone?


  1. Hi Susan, I'm curious to know what you do with the fermented cherries?

    1. Make traditional Austrian schnapps... actually fruit brandy. We've made other fruit schnapps before such as pear, but this is a first for cherries (the quantity needed would cost a fortune!). We'll see how it goes and report back.