I am new to making wine and have got somewhat mixed messages from all the websites online on making wine, though i have gotten some good info also. But my first problem/question of sorts is:
I have 8 lbs of chokecherries that my brother in law has picked and frozen. I decided to take it upon myself to make some wine. I want to use a recipe similar to this one.
but i am not sure where to start exactly. So i will throw some questions out and hopefully get some feedback.
Do i let the chokecherries thaw and then crush/remove pits?
What do they mean by adjusting the acid?
Can i get some general tips for adjusting the SG?
Hopefully the good folks of HBF can help me get started.
Thanks in advance