Yeh, when I still drank I made a number of really good sour cherry and choke cherry wines. These were really flavorful cherry flavor with only a hint of sweetness.
We used to carry em in these leather botas under our arms when we went skiing. Wed get progressively more hammered as the evening went on. My grandfather used to make a"ZStrechuyn" (have no idea how close I am on that name). Hed make it out of slo gin and doctor it up with dry grape ferment and a high alcohol yeast.(Its the same stuff that they use in making Dogfish Head wine porters. The sweetness of sloe gin was cut and the alcohol dropped and It had a great taste and a sneaky attack.
Since I was a hemistry grad studentI had all kinds of lab equipmnt to make wines, glass carbouys, fermentation funnels, gooch filters and old vacuum pumps. (IT was always nice when the sediment was removed how the wine flavors improved). I gave it up when my wife left me and I given a job and fellowship at another U. Geology and winemaking would kill ya,