North American Fruit Explorers mailing list at ibiblio

["robscott@freeshell.org" <robscott@freeshell.org>]

Mark,

If you've got 2-3 gallons of raw fruit cherries, you've got enough to make 
7-8 gallons of cherry wine. Don't use pure juice, you'll end up with 2-3 
gallons of sweeeet coughsyrup. Make a 6 gallon "tea" with two gallons of 
fruit, add honey or sugar to desired brix (say 25%) and keep removing 
sediment. My prediction: sour cherry wine will be too sour (combined with 
the alcohol flavor).

good luck,
Rob