I'd like to pick the collective brain about this one. I know a flavor pack is a fruit added toward the end of fermentation. My situation is I'm working on a cranberry wine and it was just pressed and transferred to secondary last night with a specific gravity of 1.015. I topped off an hour ago with a commercial 100% cranberrry juice and visual confirmation of continued fermentation. My goal is a cranberry wine with the character of a dry, full-bodied red wine with a pronounced cranberry flavor. I'm wondering if a flavor pack would help me achieve this. Questions: how much sugar per pound of fruit is needed, if any? Does it need additional water when you make it or is there enough in the fruit itself? Can it be added prior to the end of fermentation? Does one need to add additional pectic enzyme to help clear the addition? If adding a fruit pack after primary is completed, will it restart fermentation and make a mess? What if I want a dry wine - when should I add an f-pack? Any and all comments appreciated.