I'm making a Black Cherry wine. I put 5 lbs. of Black Cherries and 1/2 lb. chopped raisins in straining bag. Added 2.5 Lbs. sugar, rest of ingreds., and water to make a gal. The must is so thick & pulpy from squeezing the cherries, that I'm not getting an accurate SG reading. Says 1.124, but I can feel the must feels like mud when I stir. I guess I'll just have to go with what I got and not worry about the PA; should be in the ballpark...I think. Any thoughts??