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I am interested in a recipe for nanking cherry wine or cordial. I planted 6 nanking cherry bushes this fall. Um, I have been making pear wine and hard cider and related vinegars for 10 years and I have most of the gear but I am still hit and miss on some things.

I just read through this thread. After 10 years of brewing hard cider I have learned to clean everything with potassium meta-bisulphite, use an ale yeast, push the alcohol % up with dextrose, never add sodium meta-bisulphite or potassium sorbate in the finishing steps, carbonate in the bottle...

I make 5 to 10 gallons of Concord sweet wine each year and am planting 20 Frontenac Rouge for a dry red. I make 5 to 10 gallons of pear wine that comes out like a dry Riesling. I also make about 40 to 50 gallons of hard cider. I give most of it away to friends. I worked at a vineyard for awhile...