I had to commission my friend Mike in Cleveland to make the Bounce. It involved fermeting things in jugs in dark cool places for months at a time. I live in a Tenement with two roommates. It’s not the ideal brewing environment. Mike has a normal person house and is also an avid brewer.
Below is Mike’s account of Bounce creation; it will take about 3 months to infuse, so we’ll do a tasting around Christmastime. The results will be a mystery until then!
- 1 lb of Sweet Cherries (I used Bing)
- 1 lb of Sour Cherries (I grabbed what they had, Pie cherries don’t come so easy to the local mega mart)
- ½ lb of Brown Sugar (It’s closer to the old refined sugar than white sugar, and I like molasses)
- 1.135 L of Bourbon Whisky (I had a 750 bottle of Wild Turkey 101, we needed to add 385 mL of filtered Cleveland tap water to make volume.)
I weighed out the cherries with my digital scale; hand pitted them and crushed them into the jar one by one. My mortar and pestle was far too small for all those pits, so I put them in a sandwich bag and used my meat tenderizer to crack them open (Pro tip: If you pit and crush cherries by hand, don’t wear a white shirt and use an apron). I got about 70% of them well shattered and the rest should at least be cracked.
Cracking the pits.
I added 385ml of water from a filtered tap source.
I next weighed out 8 oz. of brown sugar and mixed it with the cherries.
I added the bottle of Wild Turkey, sealed the lid, and wiped down the outside of the jar.
The jar sits in my basement near my lagering fridge and will be agitated daily throughout August.
I expect to yield approximately 2 pints at 70° proof.
Do you have a challenge for the blog? A recipe you’ve always been curious about? A food you want to subject me to? A mystery to solve? Leave your requests in the comments on this post!