Hello, fellow brewers!  My girlfriend brought me one quart of tart cherry concentrate from her recent trip to Michigan, hoping that I would make some beer and wine from it.  I would love to do just that, but am lacking information as to just how much of the stuff to utilize.  All the recipes that I have call for fresh cherries, and make no reference to how much juice to use if one uses concentrate instead of whole fruit.  The label on the jug says to mix one part concentrate with eight parts water in order to make a drinkable juice, so if anyone has any ideas on how much straight-up concentrate to use in either a 5-gallon batch of porter/stout or a 1-gallon batch of wine, please let me know!  Thank you much, and hoppy brewing!  John