Chokecherry or blackberry
I found a recipe for chokecherry liqueur that calls for a quart each of chokecherries and sugar plus 750 ml vodka, shaken daily for 30 days. According to reports it tastes like cough syrup, or at best very sweet, but improves with age. My wife and I harvested chokecherries just over a month ago and made the recipe, using half the sugar. We haven't tasted it yet.
Is there a reason the recipe needs to have so much sugar in it? Would it not keep? It's blackberry season now and I'm thinking of trying the recipe with those. What I'd like is something more along the lines of a fortified wine. What I'm wondering is, what is the minimum amount of sugar to add, to make something palatable.