Stir daily and take SG reading. When you get an SG reading of 1.030 (it could take anywhere from 3 to 7 days). Strain and squeeze the juice out of the chokecherries and rack it into a one-gallon carboy. Place any extra wine in a smaller bottle and top with an airlock.
Fill the airlock halfway with sanitizer solution or water and place the airlock into place. Store the carboy somewhere away from heat and direct sunlight. It will begin to bubble when fermentation starts.
After 3 weeks, the specific gravity should be around 1.000. It's now time to rerack the wine into a clean carboy. Allow the wine to clear anywhere from one to three months.
Once it's done clearing, taste the wine to determine if you will bottle it as is or sweeten it. If you prefer sweet wine, add ⅓ cup of chokecherry syrup (or more or less, depending on how you like it). If you do sweeten it, dissolve ½ teaspoon of wine stabilizer into the wine to discourage refermentation.
Take a final SG reading and use an ABV (Alcohol By Volume) Calculator to figure out the alcohol percentage. Jot down the information in your wine journal. Add one crushed Campden tablet to the wine and stir until dissolved before bottling the wine.
Once the wine is bottled, label it with the type of wine, date, and alcohol %.