I have made wine with sour cherries several times over the years, and it is
quite good. Very fruity. No need to pit the cherries for this product. I
used nearly pure cherry juice, starting with over 5 gallons bulk ripe
cherries, straining out skins and stones after primary fermentation, then
topping up a 5-gallon carboy with less than one gallon water. Leave plenty
of space in your primary fermenter as the cherries will foam quite a bit
initially. I used ten pounds granulated sugar per carboy, and champagne
yeast. This will produce a moderately sweet wine of about 13-15% alcohol.
It is ready to drink or bottle at about 3-4 months, after it has settled out
to a clear dark ruby color.
I don't think sweet cherries would have quite the character and flavor to
carry through in wine as do sour cherries.
Don Yellman, Great Falls, VA
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