We had an overabundance of sour pie cheeries this year, and in the process of freezing them, had about 2 quarts of cherry juice left that we froze. We were wanting to make a cherry wine, but all of the recipies that we have found have been from starting with the whole cherries.
Does anyone have a recipie that starts with just the juice?
what about using the welches grape juice recipie on Jack Kellermans site, but adding additional sugar to get the specific gravity up... Any thoughts on that? Do you forsee acidity problems with this method?
Any help you can offer would be appreciated!
Julia and Todd