[marquis]

I'm sorry for that. You're right anyways. Making a new thread with a lot more of great ideas from our fellows here is really a good thing to do. More specific I guess.

[jswordy]

Here's a black cherry...

http://winemaking.jackkeller.net/request116.asp

Other cherry wines you could sub the reconstitituted jucie for...

http://winemaking.jackkeller.net/reques61.asp

[Olbuscap]

Rick,
It has been a while since any additional comments have been made, but here goes. I have in my grubby hands a 32 ounce bottle of Fast Fruit Montmorency Tart Cherry concentrated juice produced by Brownwood Acres in Eastport, MI., up in the Traverse City area. Should be close to the same product. The label states "Made from approximately 25 pounds of tart cherries." Using that number, you should be able to devide by the number of pounds of cherries you desire per gallon. Never tried it -- yet! Although I just used some as an F-pack on a Vintner's reserve kit fermented last year. Probably a little later this season and I am going to do at least a 3 gallon batch with a minimum of 1 of these 32 oz bottles.

[JDC]

Also on the label you will read that one bottle of that concentrate will reconsitute to 2 gallons of juice. I just used 2 of those same bottles of concentrate for a 3 gallon batch along with 14oz of dried Montmorency cherrys - added sugar to get a 12% ABV level. Currently bulk aging & used the slurry to make a sketter pee. If you only use one bottle for 3 gallons it will be too thin.