Wyogal,
I used a little over 3 lbs. of berries per gal. of wine. Chokecherries are pretty strong berries so don't seem to need as much fruit as some other berries. Froze the berries, thawed them out, put them in a ferment bag. You can get one at a paint store, they sell them as paint strainer bags. This will make them easier to remove. Added water. I let them thaw, added k-meta, wait 12 hours or so, added pectic enzime. Wait another 12 hours or so, bring the s.g. (specific gravity) up to 1.085 or 1.090 or so with the addition of sugar. Added 1/2 called for nutrient, 1/2 called for energizer, and pitched yeast. I used red star champaine, but there are many others you can use. When ferment gets going good, stir at least once a day. When it fermented down to 1.060 or so, added the other half nutrient and energizer. Warning, it can foam up and over when adding the nutrient and energizer. Add slowly if your primary fermenter is rather small. You mite set the fermenter on a large pan or in a large garbage bag just pulled up a bit around the bottom. If it does go over, this makes the cleanup much easier. I ferment on concrete so it is no big deal, but if you have it over a nice floor, put something under it. Anyway, ferment it down to 1.010 S.G. or so and transfer it to the secondary carboy. Now it can ferment to dry, below 1.000 S.G. and staying the same for at least 3 days running. Next, transfer to another carboy leaving the lees (the junk that has accumulated on the bottom of the carboy.) Now you can give a dose of K-meta (campden tabs). Let it sit and clear or you can use finings on it to help it clear. You can taste it now and it should be tasting like wine. This will be really dry and it mite take a little sugar in the glass to help it along. When it gets totally clear, you can stabalize it if you are going to sweeten it, if not sweetening, you can just add k-meta and bottle. If sweetening, I always let it sit for a couple of weeks after sweetening to make sure it doesn't referment before bottling. I made a seconds wine with mine. When I pulled the fruit out, I transfered to the secondary carboy, added a few cans of frozen white grape juice, left the lees in the primary, put the fruit bag back in, added some water, nutrients and energizer, sugar to 1.085 or so and left it. When ferment restarted, stirred it every day til it got close to dry, put it in carboys and finished like above. Good luck with it, Arne.