How to make
Choose well-ripened cherries, without any rotten spots or other defects. Wash them very well. Remove the pits and mash the fruit pulp. Add the sugar and water and stir well. Measure the sugar content of the resulting mixture - it needs to be about 16-17%.
Add the crumbled yeast and close the container tight. It's best if your drum has a vapor outlet to lead out the carbon dioxide gases produced by the fermentation process.
Store the cherry pomace at a temperature ranging from 61°F (16 °C) - 77°F (25 °C). Stir the pomace twice a day. Once the fermentation process ends, leave it to distill about 3-4 days.
Boil the cherry brandy twice and be sure to set aside 3% of the distillate for the head, i.e. multiply the liters of material by your ABV and by 0.03. Leave the brandy to age in wooden kegs until the flavor softens, then dilute with distilled water to obtain the desired ABV.