I just opened a bottle of my cherry wine which was made from frozen tart Door County cherries. It really surprised me (my friends loved it), the smell was very cherry-like, and the taste was slightly sweet and smooth, not tart or acidic. I'd make it again - I'm just going to wait for those same frozen cherries to go on sale again at the end of the summer. If I were you, I'd make both.... Darlene
A friend of mine has two kinds of trees. sweet, and tart cherries.
> One is ready really soon,
> another is ready in a week or so.
>
> I've read something before but I can't remember where or when.
> What is the better cherry to use?
> sweet? or tart?
>
> Which cherry will help me make a superior wine? Will the sweet cherry
> be too sweet or syrupy? Or will the tart cherry give too much of a
> sour taste? I've never made it before but have been interested in
> doing so since I tasted some in Traverse City, Michigan.
>
> Thanks in advance
>
> Rick Vanderwal
> Fremont, MI