Originally Posted by Yooper
I did that just this year. I used about 5 pounds per gallon this year, and it's pretty intense. I haven't oaked it as it is also more tannic. I think it'll be good in the end. I'll check on it in April and see how it's coming along.
So, I ended up bottling mine this weekend (dry weather is evaporating air locks, solid bung makes me nervous, and its 6+ months old anyway) and it's improved considerably since I last checked. It did not drop any more lees following the last rack but there was a fair amount of crystalline precipitate in the bottom of the carboy. I managed 31 bottles and had a small cup leftover which I left in the fridge a day then tasted. Very delicious, nice undertones even with a bit of a "hot" aftertaste still (starting SG was a touch over 1.10 as the fruit was very sweet last year, it fermented bone dry, well below 1.00, in my experience "hot" goes away). This will definitely be the best wine I've made so far with a bit more age! It will also be very dangerous as the SG ended up a tad higher than I planned for. For now, its going into the back cellar (cold concrete room) for 6 months so I don't open any more early. Ill be needing to pick way more chokecherries this year.