cherry wine.
- Thread starter tommyg595
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As long is there is no sorbate or benzoate in the juice, then yes, you probably could.
Maybe you can use it to backsweeten the wine you do make? Especially if you make a reduction. Of course it may not be worth the trouble.
A reduction is a cooking term. The gist is that you take the juice and simmer it, letting the liquid evaporate. If you simmer the cherry juice until only half of it remains, it could leave you with a much stronger and more sugary liquid that you may be able to use for backsweetening. Of course I'm still a noob at this, so take that suggestion with a huge grain of salt.
