IF you freeze the fruit first, it helps break it down as it ferments. I would freeze, put in strainer bags, (you can get them at a paint store for straing 5 gal. buckets of paint) and place in the primary to thaw. With that much fruit, you will probably need a large container or two or more small ones. While thawing, pitch in pectic enzime according to the instructions on the container, a day or so later, I would add k-meta (campden tablets are the same thing only have to be crushed) wait a day and add water. I would probably add 6 gal. or so. Now you need a hydrometer, measure the specific gravity and add enough sugar to bring the specific gravity up to 1.085 or so. Now you can measure the acid, add if needed, add nutrients, I would add half now and the other half when the must gets down to a s.g. of 1.050 or so. I also usually start with some yeast energizer. Half the dosage up front and half with the rest of the nutrient. You can add some tannin at the beginning, but I think C.Cherries have enough of their own tannin in them. Get the temp of the must up to 70 degrees or so and pitch the yeast. This is all being done in an open container, I use either buckets or a brute garbage can that is dedicated to making wine. Lots of room in there. I also put a towel over the container and just set the lid on it. Helps keep any bugs, junk, and maybe the cat out. After a couple of days or so, the ferment should take off. Sometimes faster, sometimes slower. When it gets going, stir the must once or twice a day. Make sure you leave some room between the top of the must and the top of the bucket. WHen the ferment gets going, it can grow quite a bit and makes a big mess if it overflows. I ferment in the basement where it doesn't hurt if it gets out of hand, if you are over a nice floor or carpet, I would put the fermenter in some kind of a container, anything that can catch overflow that can come out if it gets a little wild. When it gets down to 1.010 or so, you can snap the lid on with an airlock and finish fermenting to dry. Or you can put it into a carboy, airlock and finish dry. Let it clear or use finings to help it clear, stabalize if you are going to sweeten, sweeten it up if you like, bottle and let it sit for a while. You will rack it a couple of times to get it off the gross lees (the junk on the bottom after fermenting) and get the solids out while leaving them on the bottom. Ask as you go along, folks will help you out. And remember patience, it takes time to make a good wine. Arne.
