Excellent Cherry Bounce From The 1700's - George Washington's Favorite Drink

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[@user-unfound33]

Producer "what you feel like doing today?" John "I feel like drinking" Producer "we can do that"

[@itatane]

It's interesting to see how recipes have changed over the years. When I lived down in the Virginia Blue Ridge, there were several gentlemen that made cherry bounce every year. However, they had two recipes. One was simply moonshine, sugar and cherries mixed and left to age until well flavored (Yes, it's VERY illegal). The other recipe was tart and sweet cherries - mashed, fermented and distilled one time through a copper pot still. (Did I already mention that it's illegal?) One then ages it in a barrel with cherry skins or pits. Oh, and the flavor is somewhere in between a really good cherry pie, and getting hit upside the head with the flat side of a shovel.

[@FrikInCasualMode]

Jeez. And you still call US of A the Land of Freedom? In Poland making fruit wine for your own use at home is very much legal and has a long tradition. You can buy glass balloons for wine-making, books with instructions, many kinds of yeasts and boosters for them in craft shops everywhere. Every year in the fall my Dad and I gather grapes grown in our garden and make about 30 liters of homemade red wine. My uncle on the other hand prefers red currants or cherries for his wine.

[@timothywiener5977]

@@FrikInCasualMode Making wine is legal in the USA. Its the distilling that is illegal

[@martyandrews2482]

@@FrikInCasualMode making wine is not illegal here. However, distilling spirits without a license and not paying the liquor tax is.

[@itatane]

@@FrikInCasualMode It's perfectly legal to make wine and beer at home here in the States. The legal issues come up when distillation happens. Really, it's more about tax revenue than it is about safety. Licenses for distilling cost big money, and the government levies taxes and sets prices in certain areas as well. On the other hand, in Siberia, farmers can distill up to 100 liters of vodka every year for personal use.

[@paullarzazs9601]

Actually, it's not illegal to distill alcohol in small batches. You can distill up to 100 gallons (200 gallons if there are two adults in the household). (That figure is probably per year, not per batch. You'd have to look it up.)

[@mitchmatthews6713]

If modern people only knew how much fun we reenactors have eating and drinking this period stuff. Cheers, Mr. Townsend!

[@canaisyoung3601]

I just want to know if it's easy to make these days or if any of the ingredients are still around.

[@anyaoberkirsch7015]

Shhh!! We'll be overrun if the taters figure it out! LOL!

[@detroitredneckdetroitredne6674]

@@anyaoberkirsch7015 🤣🤣🤣🤣🤣🤣🤣

[@detroitredneckdetroitredne6674]

@@anyaoberkirsch7015 🤣🤣🤣🤣🤣🤣🤣

[@Locke19901]

@@anyaoberkirsch7015 what's taters, precious?

[@JagerLange]

Do you like cherry? Do you like getting hammered outdoors? WELL YOU'LL LOVE...!!!

[@chrissteere9494]

Here is the recipe that has been passed down in my family for MANY generations: Fill a pint jar 3/4 the way with ripe pitted Dark Cherries, fill the rest of the jar with cubed sugar. Pour Whiskey into the jar until you leave 1/2 inch from the top. Cover tightly and store in cool dark place (in the Liquor cabinet) for six weeks. Open and enjoy the beverage, use the Cherries as a Cough suppressant.

[@tylermiddaugh1515]

is it normal for floaties to appear in the jar? i have a ghostish white substance floating in the bottom of my jar

[@lohikarmi235]

@@tylermiddaugh1515 It is normal for Strawberry Mead. I would wait until it should be done and then filter everything out. You'll notice if it's gone bad that way

[@joycesmith5786]

@@lohikarmi235 I have floaties on the top and the bottom. seems like a lot. is it normal?

[@lohikarmi235]

@@joycesmith5786 I'd just wait until the fermentation should be done and filter it. If it tastes bad throw it out. If it tastes good it should generally be fine

[@gretchenmoyer2551]

@@lohikarmi235 so taste is how you know if it is bad. Floaters not abnormal. Would like to try this

[@toddposton869]

Jon, I am going to pay you the best compliment that I possibly can. I have gotten into 18th century reenactment and demonstrations, a few years ago, and am very actively involved in Tennesseans For Living History, as well as the Greater Knoxville Historic Society... and all of this has been because of you. I began watching your videos from the first season, which had inspired me to get involved in history and recreations of the era. It is a true passion. We are very blessed to have a strong support for history here in East Tennessee, and have several historic homes and forts from this area, and I sincerely thank you for all you have done to get me involved in 18th century history. Take care, and God Bless!

[@ncmommy85]

My hometown was the home of Amos Owens, a moonshiner famous for his Cherry Bounce. We even have the Cherry Bounce trail, which traces the distribution route of the drink. So great to see this drink showcased on your channel!

[@martinprince7773]

I bet a lot of restaurants and bars make their own?

[@palecurve]

@ I get it, but this isn't the place, friend. Please keep the modern politics to a relevant forum. Thanks.

[@cinedelasestrellas]

Any relation to Josh Owens from the “Moonshiners” show? He was depicted as making something he called cherry bounce on the show. It’s a goofy show, but fun to watch!

[@Jc-hn1ns]

@ buddy let's not forget that the parties switched sides a few times since founding times so you're referring to when there was the left leaning "radical Republicans " and the right leaning Democrats appealing to conservative southerners

[@adrianfirewalker4183]

@@cinedelasestrellas he claims to be related

[@s73417hmobile]

I just finished picking five pounds of tart cherries. I guess it’s back up the ladder for me! Cheers!

[@lumberjackmagnum7416]

Okay, this might not interest the reenactors among you, however, I based a recipe for Cherry Bounce on this video. It wasn't necessarily historically accurate especially for the North East, but this may have been some of the best alcohol I've ever had. I used new-make Applejack and sweet cherries instead of old brandy and tart cherries. All the same the main difference was a mere 2/3 cup sugar for the 2 cups cherry juice I got initially. I added a about 3 cups of 40% Applejack to mix with the rest of what Mr. Townsend specified and let it sit for 6 weeks. I have to tell...this is some of the best stuff that I've ever had. Many cocktails advertise that there's no flavor of alcohol. Many times this is a lie, and yet, for this drink, my drink was about 22% alcohol and I didn't realize that until I had drank about a pint. In conclusion, I highly recommend trying to follow this recipe or something similar because it is so good. Of course I have to thank Townsends for the inspiration of this recipe and so many others. I've really gotten into trying to recreate recipes from this era because they are truly magnificent. Thank you again. Godspeed in your future endeavors.

[@captainvegas4823]

2020: happens Townsends: *I need a drink.*

[@ValeriePallaoro]

I, also, looked at the upload date and thought; perfect isolation tecnique Townsends, just perfect.

[@nb4749]

I made a cherry mead. When it's young it tastes like Nyquil, but after it has aged several months, it is like a fine wine.

[@TheSunnyTrails]

This cherry mead is supposed to be distilled to be actual “cherry bounce” but cherry mead sounds great

[@rachelhelen898]

How cool!

[@jsm530]

Sound amazing.

[@SAnn-rf3oz]

If you put some sugar in while mascerating the cherries, you will yield a lot more juice!

[@barklordofthesith2997]

When added sugar (table sugar) is added alongside w/e fermentable sugars are there from the fruit/grain, one of the byproducts is water. The added volume may have been due to this.

[@frankieamsden7918]

"we're just going to drink it.....and I'm going to keep trying this"!!!! LOL

[@Stevie37]

We just bought a property with cherry trees on it. I'm so excited to try this!

[@gballs007]

Are they sour cherry? Not sure if regular cherry would work the same

[@SAnn-rf3oz]

Yum!!

[@JerryB507]

@@gballs007, just don't add as much sugar to the mix. It's fermenting, so a good piece of the sugar is going to become alcohol.

[@abelq8008]

Watch out for roving George Washingtons.

[@RedGuyStudios]

This guy cooks older foods better than I cook new foods.

[@Fluffymonkeyem]

I know right? This channel got me into historical cooking. Last week KZbin suggested another channel called Tasting History which has been neat, and How to Cook that has a couple awesome historical recipes too.

[@civlyzed]

@@Fluffymonkeyem I've been wanting to get into it also! I bought some land in the mountains and would seriously love to build a traditional cabin and try the old recipes too.

[@user-zu1hi4br4t]

@@Fluffymonkeyem tasting history is awesome love both channels!!!

[@aristotlecat]

First Time I was so early, Adams and Jefferson where still cursing each other!!

[@pugasaurusrex8253]

Last time I was this early the US was together

[@rowanfernsler9725]

Pugasaurus Rex now it’s the U S

[@particlemannn]

Technically that's towards the end of this time period... :P

[@joanhoffman3702]

That must be powerful stuff: Jon took a sip and nearly went cross-eyed!

[@mju34]

this provoked a little chuckle

[@jsm530]

It will definitely put hair on your chest properly

[@christopherreed4723]

If you have a Mexican grocery store nearby (or you're in an area where the regular chains have large, well-stocked "hispanic food" aisles) you should be able to find "piloncillo". This is a raw, unprocessed cane sugar sold in small cones. It's dark brown in color and has a pronounced molassesy flavor. Am I off target in guessing that frontier traders would have stocked something similar?

[@O-sa-car]

yes - the sugar loaf is a small white sugar variant of that

[@FingeringThings]

I’d go to a medieval bar like this, sounds like a great time

[@jesseissorude]

medieval 🤔

[@s.leemccauley7302]

@@jesseissorude just a tad after the construction of the great pyramids I think.😜

[@jsm530]

No one has a medieval bar bro you clearly are drunk beyond repair.

[@thegrim418]

Guess I'm planting a cherry tree now.

[@nordicbastard2328]

Cherry bushes get you cherries faster ;)

[@atlasking6110]

We have bush cherries in the wild where I live (Northern CO). I believe they are called Nanking Cherries. They aren't really a wild cherry but they escape from cultivation here and everyone picks them along the trailsides. I'm going to try this recipe with them. We also have tons of black chokecherries here but they are quite astringent and wouldn't work well.

[@WD-zk6fg]

Between this and switchel I'm getting thirsty at work. Good job townsends!

[@rakaipikatan8922]

"Of old french brandy" The British: Is whiskey okay?

[@OrDuneStudios]

*whisky if its british

[@davidbradley6040]

GIN

[@imahoare4742]

I'm so early that King George is still in power

[@SAnn-rf3oz]

Now I feel I have to watch " The Patriot" 🤣

[@sharpeshooter88]

God save his majesty!

[@jamesu223]

In the naaaame of the queeeeen kill them all!!!

[@debbralehrman5957]

Hehehe very cute ☺😄

[@extracheesypizzaboi]

To arms!

[@robertgreen6027]

This drink sounds like it would go well with Goose or pheasant as a drink to have with the food! thank you Jon

[@amethyst5538]

That is what I was thinking. Get some made up in time for hunting season. Yummy

[@Capnfam9876]

For Thanksgiving, maybe make it with cranberries? What d'ya think?

[@TheKennethfilm]

No Rum?

[@jamesharrison6201]

Cherry wood smoked turkey or pork roast 😋👌

[@StrangeScaryNewEngland]

I was thinking baked ham, too! Mmmm

[@guysview]

Jon keeps sipping and after a while his eyes roll back and he falls on the ground. Thank you Martha, thank you. 😁

[@deanspanos8210]

Switchel in the morning This also in the morning.

[@kingrama27]

I hate you for moving the Chargers.

[@C.L.Hinton]

That looks so delicious and refreshing! Plus, Jon always looks like he gets enjoyment from everything and never lets anything get him down. This channel always boosts my spirits.

[@eruzen2272]

This man's life feels like an RPG.

[@brandondowning6243]

We're all NPC's in Townsend's RPG.

[@fourdayhomestead2839]

For once, I'm one step ahead of you😏! Mine has fermented, & ready to bottle. Recipe from an old farmers wife (from very old cookbook)

[@Just_Sara]

Let us know how it went! And if it's good, can you share the recipe, or are you sworn to secrecy??

[@travisadams4470]

Please share recipe!

[@CajunRose]

Now this sounds like a drink I'd like to try. Not something mass produced. Thank you for all the awesome experiments you do.

[@jamesharrison6201]

Switchel is good, want to try my hand at Mead and now this. Will the goodness never stop?

[@sarsattacks]

You should save some to bottle with the sugar, and see how it tastes when it is carbonated.

[@bvd7517]

Surely he meant "Nutmeg Bounce."

[@j-rocd9507]

That pretty funny lol

[@amethyst5538]

Lol

[@ringofasho7721]

I hate that I hate nutmeg. It's awful to me

[@IAmTheRealBill]

Illustration Station it’s lime Chef John’s “and a touch of cayenne” 😆

[@bvd7517]

Whelp, I now have a jar of this fermenting in my kitchen. I'll let you know in 8 weeks.

[@sophiaglass2000]

Its been a year, how did it turn out?

[@bvd7517]

@@sophiaglass2000 I took it out after eight weeks. It was very good. I am actually planning to try it again this fall.

[@thelatenateshow7943]

I must have lived another life in this time period. I feel so pulled to it. The culture, the food, etc.

[@BigBoobsMcGoo]

I really appreciate that Townsend doesn't artificially inflate his video run times to work the algorithms and instead focuses on making quality, concise content. I wish I wasn't terrified of buggering up the fermentation because I very much so want to try this drink.

[@roddmatsui3554]

I just grew a goodly bunch of grapes and started eating and cooking with them, they are on a grapevine that produces deep blue greenish grapes, various hues, and I think I can make grape drinks with this type of delicious recipe

[@SuitsTheRedcoat]

6:42 Townsend.exe has stopped responding

[@cecilyerker]

So cute!

[@roddmatsui3554]

And the grapes are coming in once again! In the little green globes, deep red and purple hues are showing.

[@stargirl7646]

“They made wine with raisins” My brain: beer wine

[@bhhNC]

One of my 1978 fraternity brothers made a huge batch of this stuff in his room. It aged for 6 months or so, tasted great, ... but don't eat too many of the mighty-boozy fermented cherries

[@AlfOfAllTrades]

My favorite flavor on the planet so far: Sour cherry jam. The sour cherries lend themselves so, so well to sweetening while still preserving their fresh, slightly tangy flavor. Ever wanted to eat candy on your bread? Try making a sour cherry jam. I am definitely trying out the Excellent Cherry Bounce come sour cherry season.

[@gballs007]

Is the sour cherry jam you make syrupy? Or solid like jam... my favorite is also sour cherry jam (its from meddetarranian) and will knock your socks off.. its more of a thick syrup type jam with whole sour cherries in them...great on English muffins and cream cheese...also great as a ice cream topper... I would gladly send you a jar so you can try... let me know!

[@hlynnkeith9334]

Is sour cherry jam anything like jalapeno jelly?

[@contact3604]

@@gballs007 Stop it! Please you guys are making my mouth water.😁😂👍♥😋 Please could you send me the recipe! or is there anywhere l can buy it?, thank you! Enjoy your day! 👍🤗 Moira From England.

[@ShesMongolianASMR]

DrewG that sounds so delicious!

[@mrdanforth3744]

@@contact3604 ??? He shows the recipe printed on the screen at 1:28 then demonstrates exactly how it is made. I don't think Cherry Bounce has been available in shops and bars for 200 years.

[@dawnalockhart]

I participated in Outlander Kitchen's great cherry bounce experiment back in 2013. At 6 months mine definitely tasted like cough syrup. Cutting it with ginger ale helped. Letting it chill in the fridge for another year made it the most delicious liqueur. Also saved the infused cherries and used them in black forest cake.

[@randy-9842]

Nice -- Sounds wonderful! Makes me reminisce about my old Boy Scout days when we often brewed up the roots of a Sassafras Tree to make a non-alcoholic root beer-like "Sassafras Tea." That might make an interesting video subject for you sometime.

[@jamesharrison6201]

Sassafras is a plant to be careful with since it, in quantities can be harmful to your health

[@martinprince7773]

That would be cool, I don’t drink alcohol but love watching these videos anyway.

[@ernestturnage3653]

Legend has it that he's still wandering around the woods singing to the trees.

[@e.urbach7780]

I need to make some of this with the sweet cherries that we have in California! Also, I have access to an apricot tree that is being harvested at the moment. I wonder if I could do the same thing with fresh apricots!

[@stannieholt8766]

There are whole families of liqueurs made with marinated fruit. However, apricots are relatively mild-tasting, so you would proportionately need more fruit than cherries for an equally strong flavor. You might do better macerating dried apricots (which have a more concentrated flavor and are available year-round) in your brandy, rum, vodka, white wine, or whatever you're using as the base. Also, tree-ripe, home-grown apricots are so much better than store-bought ones that I'd prioritize eating them fresh or using them in recipes that take advantage of their juiciness and texture (salads, compotes, preserves, cake/Kuchen, cobblers, smoothies, etc.).

[@bartm8082]

Recently discovered @townsends and love your videos! For a good laugh, watch the intro to this at half speed and see how strong that Cherry Bounce is.

[@NatalieandTara]

YES!! Sounds like a new thing for Natalie and Tara to -steal- ... _oops_ I mean *to try* . But I don't know if we could ever be patient enough for it. 😂

[@Skammerd]

Jeez. Even his cocktails have nutmeg.

[@nordicbastard2328]

This couldn't have been better timing -- our sour cherries made it through the potentially crop-destroying Colorado spring and early summer, and we have a bumper crop ready to harvest in the next week or so. In addition to our usual pies, preserves, extracts, and brandy, we're definitely putting bounce on the menu!

[@JRC332888]

Ion In the recipe shown it called for 10 qts of brandy (2 1/2 gallons) to the juice of 20 lbs of cherry’s with added sugar and spices. Assuming that the brandy was 80 proof I doubt if fermentation would take place as the strength of the alcohol would kill off the yeast. However, were the mixture to sit for six weeks melding you would end up with a wonderful beverage !

[@NokiaSux220]

So. Townsend/babish crossover? I need this to happen if possible.

[@johnlynch8174]

In these times of trouble and turmoil that our nation is going through, I find comfort and solace in your videos. Thank you.

[@Necron-ez2cc]

My dad and grandpa used to make a version of cherry bounce when I was a little boy. They called it "Farm Wine". The recipe and method was basically identical to the Martha Washington version... with the exception of the ageing. They would let it set for 2 months in vat, and 1 month in bottle. They also would make a Blackberry, Raspberry, and Blueberry version.

[@margaretclapper1891]

Well that sounds interesting!

[@theologossergakis5106]

My grandmother made exactly this drink with this same way.. she past away 6 years ago, we still have bottles of the drinks she made..

[@MrXFIELD]

I like his green jacket ! It looks so German hunter "Jäger" style!

[@shanartisan]

I might pair that jacket with a long stout skirt for period bushcraft

[@adambier2415]

You can purchase much of what he wears from his website. Along with a bunch of stuff they use on the cooking episodes.

[@stargirl7646]

“Mein Herz hat grün so geeeeeern... mein Herz hat grün so geeeern...”

[@erstenamefamiliename7988]

@@stargirl7646 Welches Lied ist das?

[@gierhedd75]

@@stargirl7646 grün grün grün sind alle meine Kleider......

[@nebbindog6126]

Wish the fruit processing plant 2 blocks from my house made cherry bounce!!! Another good one from history. Greetings from Cherryland, USA.

[@bocrumble5805]

Cherry Bounce!® would be a helluva name for an adult beverage here in 2020 lol

[@kathysunshine699]

Sounds like an "exotic dancer"!....(Well maybe I meant stripper!)

[@wormhole331]

Or cherry scented fabric softener.

[@HopefullyAdelaMaybe]

This looks like a fun project to try in any setting, not just on the homestead, thanks so much for sharing!

[@octapusxft]

Is that the story of how G Washington learned to appreciate cherry trees?

[@talosheeg]

Probably honestly

[@melissarmt7330]

I made Cherry Bounce three years ago and the recipe I used said any liquor would do and cheap whiskeys were often used. Instead of brandy, I used Ever Clear. I put that into canning jars and stuck them up in teh top of the pantry for about 6 months. Then I took it down and added more sugar and spices. I also put up cherries in bourbon that year and after a year in the cupboard and extra sugar, it made the best ice cream topping I have ever had!

[@nancybarnett2832]

When I was a kid my dad made wine from our grapes.

[@jamesharrison6201]

Were they the ones the Fox and Blue Jays left you,?

[@nancybarnett2832]

@@jamesharrison6201 lol

[@PoppaLongroach]

I'm an old school moonshiner, I make corn, wheat and oat shine. A friend does re enactment of civil war and things of that period. My shine is always a hit at them because of flavor, and the traditional ways I use. This recipe is on my list this fall! Shine On My Friend!!

[@SchwarzeBananen]

I want to try some frontier hooch, looks delicious. However, I am a bit afraid to poison myself when I ferment that liquid at home alone.

[@jamesharrison6201]

Why God made Mason jars

[@julianl.109]

It’s remarkably hard to poison yourself home brewing. Just keep everything clean and if it smells bad when it’s done don’t drink it.

[@kittiekillah]

4 years later you probably have a whole side hustle making hooch, but still- the whole process of fermentation is that the bacteria (yeast) transforms sugar into alcohol until there’s so much alcohol and so little sugar that the bacteria all dies out. Then another bacteria can ferment the ethanol (alcohol) into vinegar! We discovered vinegar and wines so long ago because ancient people didn’t have germ theory. To them bad smells weren’t technically bad since nobody told them they were. There were smells, and then there were odors that make you wrinkle your nose. I’ve seen modern impoverished people eating poop soup and leaf paste. I think ancient impoverished people probly ate a lot more weird stuff.

[@kittiekillah]

Also for some context, the green revolution, aptly named due to the discovery of GMO crops and the true power of selective breeding thus allowing for higher crop yields to be possible, wasn’t globalized until around the 1980’s. In other words, we struggled to keep up with our ever-growing population until the last century. Isn’t that a trip?

[@kittiekillah]

like seriously.. my mon is older than the advent of consistently fully stocked grocery stores. Now we panic and throw a hissy fit when panic buyers buy all the TP!!!! Modern first-world problems frfr!

[@margaretclapper1891]

Soooo fun. Linville falls Winery, NC makes an amazing Cherry Bounce.

[@teresarodgers8233]

You picked a good place to drink that. Get home with no driving. Bet it has a kick.

[@jamesharrison6201]

That's why, in some way, the old days were best. Drink as much as you could and leave the driving to your horse to get you home

[@danielthompson6207]

@@jamesharrison6201 Mennonites and some Amish (they do produce and drink alcohol, contrary to popular belief) still do that to this day.

[@Rafn1310]

My grandfather made what he called wild cherry bounce. He made wild cherry wine in a freshly emptied whisky barrel. Had a nice kick to it.

[@congaman100]

What about peach brandy? Weren't they making that during the period here in the states?

[@citizenofvenus]

They were, it's the reason why Georgia has so many peaches.

[@huma474]

I think if you look hard enough there's probably not much that hadn't been fermented or distilled back then. Give someone something that tastes mildly sweet ( or that they like the taste of and some sugar), some time, and some good water and they'll probably try to make alcohol from it. The frontier in Indiana had an amazing amount of natural fruits available for any enterprising sort.

[@Incognito1986]

Quarantine day 90: Learning to make frontier hooch.

[@winemomma2689]

Only cherry bounce I ever had was made with white lightening.

[@solel]

I am a chef, or used to be. But your channel, I recently discovered it. Along with Tasting History. Both channels inspire me to want to do it again. But on this level. Not what I was doing. But researching. I haven't figured out how to do that yet. But maybe one day. Thank you.

[@sofademon5758]

Hi John, love your channel. I am confused about the proportions of this one. In the receipt you gave at the start of the video you gave a ratio of 20 lbs of cherries to 10 quarts of brandy. later in the video, you give the proportion of 20 lbs of cherries to 1 quart of brandy. You never told us the weight of the cherries you used. You used 1 and a half cups of brandy, so depending on the ratio that is either 3/4 of a pound of cherries or 7 1/2 pounds of cherries. Ust eyeballing the amount of cherries you showed the first seems like not enough and the latter seems like too much. Could you clarify please?

[@ValeriePallaoro]

He pointed out that the way he thinks of it is 20 lbs of cherries crushed and the liquid used, therefor he thinks the brandy should be cut accordingly. I disagree. This cherry bounce is an intensly alcoholic beverage in the first case 20 to 10 or less so at 20 to 1. The first is much much less likely to mould up due to the higher alcoholic nature of the liquid.

[@juliusseizure3039]

I appreciate your videos. They have been an inspiration to me. I share them with my children.

[@toddposton869]

Who elfe is watching in 1784? 🤷‍♂️

[@wormhole331]

There was elfs back then? Did they go extinct?

[@toddposton869]

The Old English s, when appearing in the middle of a word, was written similar to a lower case f (without the crossbar).

[@aethelwyrnblack4918]

I fee what you did there

[@jeremyboyle5695]

Yef, but I'm not fure how thif book haf moving and fpeaking picturef.

[@Darth_Conans]

That would be the "long S" - ſ

[@aprilvanpelt884]

Thank you for your comfort.

[@crhjorth]

The recipe specifically calls for the addition of cherry pits. However, do they not contain cyanide, and how would this have affected the drink? Thank you for a yet another great video!

[@cam4636]

I was wondering about that...you could probably, if you figured out the measurements, add almond extract for a safe alternative to potential cyanide poisoning, since that would be roughly the same flavor. I've tried reading up on how safe it is to cook with/flavor with noyaux/cherry- or apricot-kernel, but I've never gotten a straight answer...

[@MrTarfu]

@CLureCo pretty sure he also did a video drinking cyanide

[@fredjones5698]

i would expect the addition of the kernels don't do much in terms of flavor. i'd be more concerned over the poisonous nature of ingested cherry pits (kernels).

[@jamesharrison6201]

Not to worry as long as you don't crush them. Also, not as much as the fear mongers would have you believe. If there is a cyanide problem it may stem from the artificial fertilizer used in the food industry

[@guyinpajamapants6892]

The cherry pits were probably used as a form of nourishment for the fermentation. Any yeast that is found on the cherries needs food to help fermentation. The cherry pits may provide nitrogen needed to help that fermentation. From a home brewer perspective.

[@Vorchov1]

I made a batch of Cherry Bounce last year with whiskey and sweet cherries according to a recipe from the birth of the State of North Carolina, rested three months. Still going strong on that first batch! It’s good and I probably am too precious using it because the it took so long to make, but I put it in Sangria, Smoking Bishop type punches, cocktails, over ice cream with preserved cherries, or an occasional cordial on its own.

[@rayceeya8659]

WOW, being a "mixologist" 300 years ago was not easy at all was it?

[@calise8783]

This was mentioned in one of the books in the Outlander series from Diana Gabaldon.

[@OptimusWombat]

I'm confused. The written recipe says 20 pounds of sour cherries to 10 quarts of brandy, but at 4:30 Jon says 20 pounds to 1 quart.

[@MarganaSkye]

My grandmother made something just like this with sour and sweet cherries. She also made an elderberry brandy which she always said was meant for the garden fairies. I'd love a glass right now.

[@nicolemarly6202]

hello cocktail daddy

[@mrdanforth3744]

Good ol' Nicole

[@KL005]

NYCHOLE

[@ronstryker]

When I saw the title I just had to check it out. An old Polish tradition dating back to the early 1900's in my town was to simply soak fresh sweet cherries in either high proof grain alcohol or alcohol made from potatoes. The high proof alcohol would draw the juice from the cherries and sweeten it.

[@stevenfrysinger9489]

Didn't she say 10 quarts of brandy? Yowza!

[@olyvoyl9382]

One quart of brandy to the juice of twenty pounds ofcherries.

[@wormhole331]

Yep. This recipe doesn't make much sense. If you have 20 lbs of cherries. Even if they're 100% juice that would be around 2.5 gallons (8lbs per gallon. 10 quarts of brandy (which is distilled wine) is also 2.5 gallons. That's 50-50 cherry juice and brandy. That would be too much alcohol in the first place to ferment into a wine.

[@fredjackson8408]

This is such a comfort channel for me..been watching since 2017 at least but I love when these random vids I've never seen pop up

[@ryank170]

I just saw your shout out on Binging With Babish, I can't wait for this channel to blow up!

[@GeorgeBuftea]

One of my family's old traditions is preparing a drink similare to this one, but a little more simpler. Just let the sour cherries whole along with half the weight of the cherries in suggar to sit and ferment by themselves for about 10 day, then add some liqueur to that, around the amount of juices left from fermentation, maybe more, and let that concoction sit for about 10 more days or untill the cherries have sat on the bottom of the flask. You can drink that as it is, leaving for last the best there is: the alcohool infused sweetened cherries, which you can eat responsibility or use for adding them to sweets, like brandy chocolate or sweet bread.

[@NanZingrone]

Love that face when you had your sip!!!

[@Revoltine]

A happy, peppy Jon makes me a happy, peppy quarantined man.

[@annofgreengable6761]

I’ve been making Cherry Bounce, slightly different recipe, for decades, but had no clue it had been around for so long! Thank you for enlightening me😊

[@fabiank.2604]

Hey there! Just as a very simple side note: Most of the time when there's talk about 'good fermentation' and 'bad fermentation', the distinction is between yeast and bacteria. Yeast can produce ethanol in the absence of oxygen. When oxygen is available, some strains of yeast will produce pyruvate and carbon dioxide instead. Baker's yeast or fission yeast can engage in alcoholic fermentation even in aerobic condition (meaning oxygen is readily available). Bacteria, however, very often use carbohydrates as a source of 'mixed acid fermentation' when subjected to anaerobic (non-oxygen containing or oxygen-limited) environments. The products are varied but do not produce ethanol, as a rule. Much rather they produce various acids that can be found, for example, in vinegar. Because of this, it most likely was very advantageous to 'ferment' the berries in the presence of oxygen, encouraging the proliferation of 'positive' yeast strains without encouraging mixed acid fermentation (even more) by bacteria.

[@cratecruncher4974]

Belgians have been making a sparkly sour cherry fermented bier called Kriek Lambic for centuries. I lived in eastern Pennsylvania for a while and in my yard was a grizzled old cherry tree that became loaded with ripe fruit for three days every year. It was a race against time, birds, squirrels, and gravity itself up on that ladder to get the harvest in. Every year I had 40 pounds of ripe cherries in the fridge looking for a recipe. Being a homebrewer I made a lot of Cherry Kriek!

[@denisefrickey5636]

As a child in South Louisiana, we had our own take on Cherry Bounce, made with anything from moonshine to bourbon whiskey, and using the tiny local wild cherries, which are almost black, sweet/tart (and also make fantastic jams and baked goods)and readily available. I have fond memories of helping the Akers children hunt out their Dad's new hiding place each year, so we could sneak a few sips when it was ready. Not many people make it any more, probably 50 years since I had any.I was delighted to see this and learn something of it's history. Thanks.

[@robertsmith512]

I have subscribed to this channel for as long as fire its self and it just keeps getting better each and ever time I watch it.

[@zachhoward9099]

Now we know why Washington chopped that Cherry tree down🤣. Wonderful Work As Always Mr. Townsend!

[@crowverra5343]

Cherry bounce moonshine was a traditional liquor made in virginia for hundreds of years

[@flamingpieherman9822]

I need something similar to this but I called it a cherry cordial. I live in Florida and we have Surinam cherries. So I picked about 5 to 10 lb took out the seeds and then added spices and some sugar and let it set for several weeks. And then I added vodka although I did want to add the Brandy instead everyone said no put vodka in. And then that has been made to sit for a while. It tastes awesome!!

[@Zonfeair]

Mr. Townsends I believe that in the recipe you posted that old French Brandy referred too aged Cognac or a similar aged brandy made from grapes. The Bruis'd spices where crushed not steeped. The cherry kirnels were cracked cherry pits and Loaf Sugar was nothing more than sugar cubes but back them shaped in cones or some other shape. Haven made wine and spirits for over 40 years I can see where this would be a fine tasting sweet spirit with hints of cherry, spices and what ever brandy that was used. My grand mother made something similar back in the 1950's and 60's.

[@Uncle-Jay]

Reminds me of something I used to make, which was mashed fresh cherries and wild turkey added to mason jars and left under the basement stairs. The thing about fermenting this the way you did it, using cheese cloth allows for wild yeast to get in there, which was probably the intent at the time, but risky. Wild yeast can yeild very yucky flavors. People do the same thing with sugar water like kool-aid, mix it up in a bottle and then either leave a cap on lightly or put cheese cloth over it, leave it sit for a couple weeks and it'll probably be fermented.

[@cayannap6752]

Thank you for these recipes and explanations. Over the years, I’ve read books that referenced flip switch all and once even cherry bounce I understood they were drinks but that’s as far as I understood but through these videos now I understand more about the beverages they were drinking 200 years ago.

[@crazydrummer03]

While it may be a little unsettling for some not to have exact measurements for recipes, I really like the fact that this way you have to try multiple times to get your very own version, and each and every family/household/village/whatever has its unique variation. Also, depending on the nature of the produce you get a different twist each time (e.g.: cherries may slightly differ in taste from the previous year due to an alcaline rain following a volcanic eruption, hence more sugar may be added, or their size/juiciness may vary due to a particular lack or abundance of rain, so you'll get less or more juice, and so on)... This is so fascinating, in my opinion! Imagine saying "oh, last year's *whatever* tasted sooooo good!". Sorry, I got carried away xD

[@veramae4098]

An "alkaline rain following a volcanic eruption"? Do you live in Iceland???