Cherry

1 can (96 oz) Cherry fruit wine base            2.6 gal Water

6 lbs Sugar                                                       4-1/2 tsp Acid Blend

1-3/4 tsp Yeast Nutrient                                1-3/4 tsp Pectic Enzyme

1/4 tsp Tannin                                                3 tabs Campden

1 pkg Yeast

Place fruit in a straining bag and tie off.  Add all ingredients except yeast to primary.  Wait 24 hours and pitch yeast.  Stir daily, try not to stir up sediment on the bottom.  When SG reaches 1.040 or less (4 to 5 days) remove bag press and strain juice from pulp and discard of pulp and rack into secondary.  When SG is steady at 1.000 or less, rack and stabilized with 1 crushed Campden tablet and 1-1/2 tsp Potassium Sorbate.  Allow wine to clear and then bottle.

Notes:  I had to add an additional 6 1/2 tsp of Acid Blend, this only got it up to 0.50%, I ran out of Acid Blend.  Seems like a lot, I'll check it again in a few days to see if it umps up or not.  pH was a little high but, this is probably due to the low acid level.

My OG is 1.052 which is a bit lower than I wanted so I will probably feed the yeast once I get it going in the secondary.