From Emma Christensen's "True Brews" book, I'm trying her Sparkling Sour Cherry Wine recipe. For a 1 gallon batch:
14 cups water
2 1/4 cups white granulated sugar
4 lbs sour cherries (pitted & chopped, immersed in mesh bag inside the sugar water - pits may be included for nuttier flavor, but do include trace amounts of arsenic)
1 Campden tablet - crush & use to sterilize the cherry sugar water mixture.
24 hrs later, add champagne yeast starter, plus 1 tsp yeast nutrient, 1/2 tsp acid blend, 1/2 tsp pectic enzyme, 1/8 tsp tannin.
Cover, air lock, & ferment for 1 wk, rack (remove & squeeze mesh bag) & ferment somewhere cool & dark for 1 month. Add 3Tbsp corn sugar dissolved in 1/2 boiling water, mix & bottle.
Predicted ABV 10%. Use less sugar for lower alcohol content.
I am currently trying this but using 1/2 c sour cherry juice concentrate instead of fruit, as i have not been able to find sour cherries in Houston, and Montrachet Dry Wine Yeast. Will post preliminary results in about a month.