I have probably around nine to ten pounds of sour cherries in the freezer right now along with a quart jar of juice that I collected from last weekends picking activities. Will this be enough for a 6 gallon attempt? Should I go smaller? Also, while I was at the HBS the other day, I noticed several different types of wine yeast. What type should I use for sour cherry wine? I’ll want the wine to be slightly sweet when finished. Thanks in advance for the help.