I checked on my jar of apple cordial and it looks like chopped apples sitting in brandy.
So, the chopped apples and cinnamon stick have been mingling with the brandy for about two weeks now. How long should I let it sit before I drink it? And, is cordial a drinking thing, or would it be more useful in desserts as a flavored brandy? Can't say I've had a cordial before. I suppose I could whirl the apples through my food processor and strain the liquid through both cheesecloth and a paper filter to get more clarity out of the liquid.
I remember someone associated with CoW made mead and triple filtered it. Was that a paper filter?
On a side note, seeing how every liquor shop/wine cellar I visit doesn't have a bottle of Sheridan's on their shelf, I might just try to make it myself. Although, I should probably get caps for my rootbeer bottles and brew that rootbeer kit. I think I've stocked enough bottles for a batch.
