I've been looking for recipes for cherry vishnick and most of them involve just putting the cherries into a jar of vodka for several weeks. I'd been looking for a recipe that involves fermentation. I found one: http://pragmaticattic.wordpress.com/2009/07/19/homemade-sour-cherry-brandy-visinata-or-vishniak/
The part that involves fermentation:
Put 2 cups of cherries in a really large jar with a cup of sugar. Do not pit the cherries, she warned, because the pits are critical to the fermentation process. Let the fruit and sugar ferment for 2 weeks.
Has anyone tried this before? I'm thinking about doing this but I'm concerned that just putting cherries into water with sugar could easily get mouldy. Should I add some yeast too, to ensure that it ferments correctly? I'm guessing this recipe depends on wild yeast but I've never had any luck with that.
So I'm trying this out. After about a week, the sugar had drawn out all of the moisture of the cherries so now the wrinkly cherries are floating in this thick, pinkish syrup. I hadn't expected it to go as fast as it did - it probably went so fast because it's been unusually warm in the apartment this week. There's a very slight "sharpness" to the smell which might be the product of fermentation, but the taste is very sweet and I can't taste any alcohol. When I opened the jar today, it sounded like there was a bit of gas escaping. I might let it sit in the fridge for the second week, before I add the vodka.