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).