Visinata and Honey Cake (Lekach and Branfen)

Well, the visinata (or cherry brandy or vishniak) is ready. Time to serve it with some honey cake . . .

Cherry Brandy Homebrew Underground Based Version

Cherry Brandy Homebrew Underground Based Version

Lanie S. Visinata

Lanie S. Visinata

As you can see, the recipe made by steeping pitted cherries with sugar and vodka is a darker red than the Lanie S. visinata version.

Prior posts:

Post 1: Making Visinata

Post 2: Fermentation results, July through September

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11 Responses to “Visinata and Honey Cake (Lekach and Branfen)”

  1. Vishniak Uppdate « Pragmatic Attic Says:

    […] update: the visinata is ready! […]

  2. Homemade Sour Cherry Brandy (Visinata or Vishniak) « Pragmatic Attic Says:

    […] (update: done!) […]

    • MIke Says:

      How much sugar should be added per 1 cup of sour cherries?

      • pragmaticattic Says:

        Mike, you need about 1/2 cup sugar for every cup of cherries. Slightly less (about 6 Tbl.) or more is okay, too. If you have a scale, use 4 ounces of sugar for every 8 ounces of cherries.

  3. Anita Says:

    I just tried some honey cake a few days ago for the first time. It was lovely, would love to try your version.

  4. Rachelle Says:

    Which did you prefer?
    Did your mother try them?
    Did she still prefer her friend’s version over the home brew underground version?
    Sorry for so many questions, I’m just not sure which version I should try to make, maybe I should go ahead and make both…

    • pragmaticattic Says:

      I liked them both, actually. It is fairly easy to make a batch of each, so that is an option. But, you need fresh sour cherries to make my mom’s friend’s visinata, and (around here anyway) they are not going to be in season for months. You can make the homebrewunderground recipe with frozen cherries, so that would be a better option when cherries are out of season.

  5. Sarla Says:

    Hi! After the 2-3 months waiting what was the process you used? Did you squeeze the cherries with through cheese cloth and then use coffee filters? I just added vodka to 2 different recipes. One with non-pitted cherries and sugar for 2 weeks, and then the other was pitted cherries with sugar again for the two weeks. Also is it ok when not all the cherries are floating? some are on the bottom while others are floating..

    Thanks so much for posting this! My father’s great grandmother use to make it as then did his grandmother. (unfortunately the recipe was never handed down) He doesn’t drink at all but this is one thing he said he loved..if it comes out ok, plan on giving it to him as a birthday gift!

    • pragmaticattic Says:

      What a great present for your father! I hope you will come back to post your final results and to let us know your father’s reaction to this great gift.

      I was also a bit worried when some cherries sank and some floated, but it was okay in the end. I put the version using unpitted cherries through a coffee filter (I didn’t use cheesecloth). I did the filtering process twice. I didn’t do any filtering for the version with pitted cherries.

      Good luck and let me know how it all works out for you!

  6. Christina Walker Smith Says:

    I’ve made visinata for years using a recipe that a Romanian friend of the family gave us. She always said to sit it outside on sunny days while the sugar is melting and fermenting. I used a glass jug and loosened the top about a half turn. Every day, tighten the lid, and turn it end for end to mix up the sugar and fruit. I’ve made it with several different fruits. Versions made with raspberries are excellent! I’ve also used currants. We left the fruit in with the alcohol – we’d nibble it after we finished the glass, or put any leftover fruit after the alcohol is gone in a jar in the fridge to nibble or put in other recipes.

  7. Sonja Says:

    My grandmother used to take cherries , I’m not sure if she washed them, but is she made sure they were very dry. She would put them in a container and cover them with sugar cubes and then cover the container with a cheese cloth. And put the whole thing in a dark cupboard for several months. It did ferment and did not need vodka.

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