Boosting a cherry wine with a red hybrid??

[UBB]

So here are my thoughts, any/all feedback is greatly appreciated.

Will have my first grape harvest this fall and I really don't think I'll have enough red (Marquette) grapes to make batch by itself.

My Nanking cherries make a wine that IMO resembles a light bodied Italian table wine.

So my thinking is fermenting the Nanking along with the Marquette. It shouldn't be much different then adding a red grape concentrate or a crushed grape skin pack should it??

Thoughts? Suggestions and or advice?

 

[fivebk]

I don't see a problem doing that. You might end up with a really nice wine.

BOB

 

[salcoco]

ferment separately then blend. better control.