FYI: Most black cherry juice is either juice from sweet cherries, or a blend of juice from sweet & tart (pie type) cherries. Sweet cherries don't have as much cherry flavor as tart cherries do, but they can still make a good wine. There's a winery here (Ten Spoon) that makes a tasty Flathead cherry dry wine from sweet cherries. I've made Flathead cherry melomels that were pretty tasty. I've also done pear juice & it needs acid & tannin additions to keep it from tasting bland.
I've never fermented pineapple juice, but there was a guy here on HBT (Freezeblade?) who did with pure pineapple juice & said it was way too acidic & needed to be diluted and/or treated to reduce acid. Plums have a lot of acid too & the pure juice needs to be diluted as well. I did a 1 gal experiment with pure prune juice too, it was so acidic post-fermentation, you'd swear it could strip the enamel off your teeth; it also still tasted like prune juice; I won't be doing that again.
I've only used pomegranate juice blended with other juice (blackberry/blueberry), but those wines turned out to be tasty & the pom juice definitely added some depth of flavor & a bit of tartness. I've got an experimental batch of 50/50 concord grape/aronia berry wine aging now. The aronia has very mild flavor on its' own, but it has the exact amount of tannin to make concord grape juice taste REALLY good. I've also got 4 gallons of bilberry juice waiting for me to get around to fermenting it, not exactly sure how it'll turn out, but I love the juice. Hope that helps as to your question about other juices.
Regards, GF.
