On July 13 I took two gallon jars, and nearly filled them with
chokecherries, yeast, sugar, and lemon juice. Then I put in the plastic air
locks. It fermented strong for a couple of weeks, and on July 30 when they
had slowed down some, I poured them out and squeezed the berries to remove
the skins and seeds. Then I filtered out the remainder a couple of times,
and poured the remainder back into one of the glass gallon jars. I
reattached the air lock and noticed it fermenting again for nearly 2 weeks.
I kept the whole operation in a dark room in my basement that stays between
65 and 70 degrees in the summer, and 60 to 65 in the sinter.

Now I wonder what I am supposed to do. Can I pour it off into quart wine
bottles and re-seal them, or will that cause the wine to turn into vinegar
if not used right away? I bought some corks with a plastic plunger in the
center. I was told to pull the plunger out, insert the cork, and then push
the plunger back in. Do you agree with that? I tried one in an empty
bottle and didn't notice any difference when the plunger was pushed in or
left out.

If I messed up this batch of choke cherries, would someone tell me the right
way to do it next year when they are on the trees again? Did my method use
a "primary" and a "secondary", or was it just a big mess. I have a friend
who makes his that way, but he uses a crock for the primary, and I done
remember is he put it into a secondary, of drank it after straining the
skins and seeds out.

I cooked down enough last summer to allow me to can 14 quarts of filtered
chokecherry juice. Will canned juice work as well as fresh or frozen?

Well I rambled on more than I expected, but would like to have some advice
from those of you who know better than me. Thanks in advance.

Dwayne