Chokecherry Wine from Syrup?

[J-Dewey_1980]

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!

 

[BigDaveK]

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.