Capulin is a sub-species of black Cherry and has had quite a few cultivars selected. At one point, the University of Florida hybridized Capulin and Florida black cherry.
BEing HUmid I am surprised they didn't use Carolina Cherries for breeding
or prunus serotina
https://plants.ces.ncsu.edu/plants/prunus-caroliniana/we have some black cherries that are sweet, (wild (logan square in Chicago Neighborhood tree I've ate )
you could try making juice with the sour berries, that are wild
but that does not answer your question sorry
Just use the wild berries , and dilute with gallons of water, and add a lot of sugar
I do this with wild grape (10 pounds , and 2 gallons of water ) but miss my window with cherries .
(edit Even store bought pure cherry juice at health food stores is super sour
I can add only a few ounces pure juice, and dilute with sugar , and a lot of water
(and those are cultivated sour cherries
drinking it pure taste like lemon juice
although it is good for arthritis My Mom used it before for Pain in her Knees )
So why not do the same for Wild Cherries.
Nacking Cherry (prunus tomentosa ) goes to zone 7 but do not know if it handles humid climates
How do the wild ones taste anyways if you've tried ?
One of our native ones trees are only 6 feet tall (or 2 metres )short lived tree's
and Sand cherry only 1 to 2 feet tall.
Do the native ones by you grow small also ? we have big tree's as well.