Chokecherry Wine from Syrup?

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Oct 21, 2022
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Every year I swear I’m not picking any more chokecherries... And every year I end up with more chokecherry syrup. 😊

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!
I haven't used syrups but I have made wine with my homemade jam. A great way to clean the shelf and it turned out surprisingly good! I used five 1/2 pint jars and the starting SG was 1.100, no extra sugar. I had to heat the water a little to dissolve the jam.

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