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Ah, someone into the Agave Pulque thing. I made a batch of Blackberry AlmondPulque awhile back. I think I put too much in, it tastes like fire water. Apparently, you have to be careful about the source, sometimes it is just fructose syrup or at least heavily buffered with fructose. On the...

The biggest pain will be de-pitting them. You could always ferment them seeds in, but cherry pits have a high cyanide content. I just de-pitted a bunch last season and pulled the juice from them using my steam extractor. The best part is, the cherries still have anough flavour post juicing to...

I haven't tried cherry but it really shouldn't be all that different from any fruit wine. Ad whatever you use for a sugar until you reach your desired specific gravity. I'm thinking it would taste great and have put aside some just to get 'er done at some point. Due to the lack of acid, you may...