cherry wine sour ale

im looking to make a 3 gallon experimental sour cherry wine.Some sort of weird abusive high ABV pseudo kriek/ cherry graff? I understand this does not sound appealing to many, even more of a reason to share your thoughts with me.

1 gallon Lacto starter 3 days or up to 3.33%
 ABV

1# 2row

1# acidulated

.5# lb DME
4oz dextrose I do have a gigayeast fast acting lacto in the fridge but i might jus use yogurt juice.
1 gallon cherry wine 7-12%ABV (10%) 3 weeks before blending

 3/4 tart and 1/4 sweet( equivalent to 10.5 lbs of fruit &or 15.5 oz sugar)
1 teaspoon yeast nutrient

2 teaspoons acid blend

1/4 teaspoon tanin

pectin enzyme


Montrachet Yeast or fermented with Sherry Yeast, cider yeast, or lacto in the cherry juice?
2 gallons wit beer ABV 3.63% (1 gallon blended only)
3lb red wheat-Has a slight tartness/ richer taste than white wheat with a hint of fruitiness-

0.375 caramel/crystal 60l-deep golden to red color

0.3125 biscuit -Warm baked biscuit flavor and aroma. Increases body

-my biggest question at the moment is,Would you ferment the cherry juice with something? If so what and would you add that alive or to the boil?

Same deal with the lacto would you let it ride (maybe hop it to remission) or just add it to the boil.
Even if this is terrible i can just throw some oak in and keep it until i eventually blend it with something.



Anyway please share what you would do different or why you like/dont like the idea.