Lockwood Cherry Wine (Dry)

I hear claims that morello cherries make the best wine. While I cannot
contest that claim, I can attest that black cherries make a wonderful wine. In beer, like sours, I prefer sour cherries, while with fruit beers I've used the bing
variety. Jack Keller says, "Whichever type you use, make sure you have enough. If you're going to
make weak wine, you might as well not make it at all."  This is Jack's Recipe:  http://winemaking.jackkeller.net/reques61.asp

• 4-5 lbs fresh or frozen sweet cherries
  1-3/4 lbs finely granulated sugar
  7-1/2 pts water
  2 tsp acid blend
  1/4 tsp tannin
  1/2 tsp pectic enzyme
  1 tsp yeast nutrient
  wine yeast

 
Stir sugar into water and put on to boil. Meanwhile, sort, destem, and wash
the cherries, rejecting any that are unsould or moldy. Put the cherries in a
nylon straining bag, tie, and place in primary. Without breaking the stones,
crush the cherries with your hands or other means. Pour the boilling water with
dissolved sugar over the crushed cherries. Cover with plastic wrap and allow to
cool to room temperature. Add all remaining ingredients except yeast. Stir well,
recover, and set aside for 12 hours. Add activated yeast and recover. Stir
daily. After two weeks, remove bag and drip drain (do not squeeze). Transfer to
a dark secondary and fit airlock. After two weeks, rack, top up, and refit
airlock. Rack again in two months and again two months later. When specific
gravity registers dryness (0.990), rack into bottles and store in dark place for
one year. Server slightly chilled. [Adapted from Terry Garey's The Joy of
Home Winemaking]
After I stabiized mine I back sweetened with granulated sugar boiled in water.  I think it is good now but I am eager to try this in one year! 
Cheers!