/ck/ - Food & Cooking

Got a question, not sure where the fuck im supposed to post it, me and a couple of friends been experimenting making a sour cherry liquer, it was supposed to be ready around october, and back then it was like fermented piss and sour wine, i chucked it into the fridge and today i decided to try it again, its almost there, there is sediment on the bottom and the liquid is clearer than it was before, the taste finishes with a sour cherry but still starts with sour wine, is adding sugar post fermentation possible? best way to filter that shit?

TL:DR: Can i add sugar to home made booze after its done fermenting and how do i filter it best

>>10432386
It can be dangerous. When distilling the alcohol the first and last batch is thrown out. It contains toxins.