The sweet cherry wine I made also lacked flavor at first. Then I got a
recommendation to add some mahlab (cherry pits that have had the
toxicity taken out) to the fermentation. What a difference! Suddenly my
wine tasted like cherry pie! I love it! Check your local
middle-eastern grocery for mahlab.

Karen

PA-ter wrote:

>Don't know all the technical jargon as stated above as to the how &
>why but all the cherry wine I ever tried to make with sweet cherrys
>lacked flavor big time. Even tried to mix it with other wines (a
>couple of times) with no luck. Ended up giving it away & don't know if
>it ever got drank. Made the same way with sour cherries it was some of
>the best wine I've ever made. I've fount that tart apples (staymen) as
>compared to sweeter apples make the best wine also. Good luck.
>