how much alcohol?

I don’t really know, but I have a feeling that there would not be a very large percentage absorbed by the cherries, if they were simply steeped in alcohol for such a short period as three days.

Furthermore, the percentage of alcohol absorbed by the cherries, after any given period of immersion, would depend upon the ratio of the total volume of the cherries, to the volume of alcohol that they were being steeped in. Also, absorption rate would be dependent upon whether or not the cherries had retained their stalks and pits (stones).

I expect that the natural fruit juice inside the cherries would interchange with the alcohol, via the cherry skins, rather slowly, due to a process called “osmosis” that would eventually create an equilibrium with equal concentrations of alcohol and fruit juice inside and outside the cherries.

The received wisdom seems to be that it takes at least one month for such a steeping process to achieve that equilibrium - after which there would be little further absorption of alcohol into the cherries. You are suggesting, at best one tenth of the time recommended to obtain a final equilibrium.

It may be helpful if I quote the following:

“… During the summer, when cherries are plump, ripe, and juicy, put up cherries in alcohol and keep them in the cellar to enjoy during the winter. My mother always had some preserved cherries on hand. Served with some of the cherries, this eau de vie makes a great after-dinner drink. I sometimes use pure grain or fruit alcohol (about 190-proof) that I dilute by half with distilled water, but if this is not an option, substitute vodka.

Trim the stems of about 1 pound large sweet cherries such as Bing, leaving about 1/2 inch of stem attached to the cherries. (If the stems are pulled out, the alcohol will permeate the cherries, making them soft and mushy instead of firm and crunchy.) In a bowl, mix about 1/2 cup light corn syrup and 1 1/2 cups eau de vie or vodka. Pack the cherries into a Mason jar and pour the alcohol mixture over them so it just covers the fruit. Cover the jar with a tight-fitting lid and set aside in a cool place for at least a month. Serve in a brandy glass with some of the liquid. The cherries will keep for a couple of years. …”

from contributor Jacques Pepin’s post in the ink provided below: