J-Dewey_1980
Junior
Every year I swear I’m not picking any more chokecherries... And every year I end up with more chokecherry syrup. ![Smiling face with smiling eyes :blush: 😊](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60a.png)
So what is the best method to use fruit syrup to make wine? Essentially it’s just fruit, water and sugar just begging for some yeast, so I am wondering what others have tried. I assume I just dilute and stir, taking gravity readings along the way, until I get the SG I want? Or is there a better process? I have about a quart of thick syrup I am hoping I can stretch into a gallon of wine. Does that seem reasonable?
Thanks for any help you can offer!
![Smiling face with smiling eyes :blush: 😊](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60a.png)
So what is the best method to use fruit syrup to make wine? Essentially it’s just fruit, water and sugar just begging for some yeast, so I am wondering what others have tried. I assume I just dilute and stir, taking gravity readings along the way, until I get the SG I want? Or is there a better process? I have about a quart of thick syrup I am hoping I can stretch into a gallon of wine. Does that seem reasonable?
Thanks for any help you can offer!