Oh. And cherries make a great addition, to full bodied Italians... especially with 2 packs of Hungarian medium toasted oak.
I would use sweet crushed fresh cherries as opposed to dried. No chemicals and you can use the sugars to your benefit.
If you add Sangiovese juice before ferment in loo of water it will only create a higher SG. Probably resulting in a 18% port.
Blending post fermentation with finished Sangiovese would be easier and more controlled.
If it is actually in the process of turning into vinegar then the bacteria mycoderma aceti (mother of vinegar) has infected your wine at some point.
Putting the ingredients in English might help most users here.
But you'll probably want to start with proper sanitation techniques. A power...
You can get a bottle of 09 Casa Di Terra from Bolgheri Tuscany for $12.
Buy two...you'll want to drink one.
It's the chePest super Tuscan on the market.
HVAC vacuum pumps are not recommended. I speak from experience. I am one of the few here to have actually witness a vacuum related implosion using lab grade vacuum that was capable of pulling one full bar.
If you're looking at vacuum degassing I would recommend a 12-24 volt vacuum pump...