I'm itching to try my hand at a cherry wine, but as the little buggers aren't in season for several more months, using fresh cherries will be a very expensive proposition.
I did come across, in my local grocery store, a cherry juice concentrate... says 1 quart is made from 25 pounds of cherries. I would imagine that would be enough to make several gallons of wine (by normal fruit-pound:gallon
rates I've read online) but it says it makes a gallon of juice for drinking....
Has anyone tried this? Is the concentrate juice any good? Should I work off of brix and aim for a good OG or dilute as per fruit-pound:gallon assuming 1 quart is 25 pounds of cherries and add sugar?
Also, the concentrate is from tart cherries. Will that taste good, or should I just keep an eye out for inexpensive sweet cherry juice?