Originally Posted by smokinghole
Is it bottled already? If not try a malolactic bacteria culture. That should cut some of the malic acid from the cherries which will soften the sourness. If it's bottled I don't know what to tell ya. My first try would be a malolactic wine culture first if still in a fermentor. It contains Oenococcus oeni which will convert the malic acid to lactic acid I do believe.
Thats an interesting idea, it definately works with apples, but nearly all of their acid content is malic, I think sour cherries have about 2% of their acid as malic, so it could soften it a touch
Maybe get a hold of one of Al's bug blends, I remember him talking about finding some bacteria that actually metabolize the acids. What I cant remember though is if he put them in his sour blend?