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i am looking to make a cherry wine as sour as possible while still being drinkable. i was going to use 
Montrachet Yeast and add sour acid blends untill liking but i started to think what about or Sherry Yeast/ cider yeast. anyone with experience using either of those with cherries?

How do i figure out what abv i can expect is there a calculator? I'm use to using brewers friend but they dont have any wine yeast options. nvermind a quick google search resulted in a half dozen sorry guys.I would still like to hear the recommend...

I am looking to blend a fruit wine with a lambic style beer to create a high abv sour with alot of fruit flavor. I feel like a 2 parts beer 1 part wine mix but in the end it will have to come down to taste. Weather you are a fan of the idea or not i would like to hear insight.Some good...

wow thanks so much for taking the time to clear that up for me . I assumed pure fruit juice was fine. I will purchase some bottles and check the gravity of the un adultered juice/ add sugar untill it brings it to my desired level.I will do one with added cherries to try and create a more complex...

im looking to make a 3 gallon experimental sour cherry wine.Some sort of weird abusive pseudo kriek. I understand this does not sound appealing to many, even more of a reason to share your thoughts with me. 1 gallon lacto stater 3-5 days at 100F+ I was planing on DME unless someone knows...

Nice to meet everyone i have been brewing beer for a while now and my love for lambics have lead me into fermenting fruit.I would like to brew a cherry wine.I would like to start with a 1 gallon batch and i have found a few recipes online. I have one main question every recipe calls for fruit...