MilesBFree
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- Sep 7, 2021
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Hi all, first post so am looking forward to a lot of discussions. I have made dandelion, elderberry, and rhubarb wine and mead. Those are in varying stages from bottles to still clarifying on the carboy, but I am still a rank noob.
I want to make chokecherry wine but can not find fresh fruit locally and frozen is cost-prohibitive to ship on dried ice overnight or 2-day shipping. So I am looking at dried fruit.
A search didn't turn up any recipes for making wine from dried chokecherries. But when I made elderberry wine I used dried fruit and most of those recipes seemed to use 6 - 8 oz of dried fruit vs 3 lbs of fresh fruit. Chokecherry wine recipes using fresh fruit also tend to say 3 lbs of fresh fruit. So I am thinking of 8 oz of dried chokecherries.
Does anyone have a recipe or know if the 8 oz of dried fruit would be a good amount?
I want to make chokecherry wine but can not find fresh fruit locally and frozen is cost-prohibitive to ship on dried ice overnight or 2-day shipping. So I am looking at dried fruit.
A search didn't turn up any recipes for making wine from dried chokecherries. But when I made elderberry wine I used dried fruit and most of those recipes seemed to use 6 - 8 oz of dried fruit vs 3 lbs of fresh fruit. Chokecherry wine recipes using fresh fruit also tend to say 3 lbs of fresh fruit. So I am thinking of 8 oz of dried chokecherries.
Does anyone have a recipe or know if the 8 oz of dried fruit would be a good amount?