So this is my first wine that isn’t hooch. It’s also not a recipe I got from anyone online. How long should I leave cherries in Cherry Wine? It’s made with 1 quart Tart Cherry juice, 1 quart Black Cherry juice, and about .25 lbs of halved, pitted Sweet Cherries. I used Red Star Premier Rouge and 1 cup of sugar. (2.5 quarts) How long should I leave the cherry halves in? They’re in a cheesecloth bag. We’re coming up on day 16. I want the sweetness of the cherries to come out and mix with the sweetness of the black cherry so it can balance out the sour flavor from the tart cherries. Would it be smarter to also put cherries in secondary for this purpose?