Your going to need pectic enzyme to help break down the fruit. you can get it in powder or liquid form. This is a must for all fruit wines as it will also help break up the natural pectin in fruit that will not let the wine clear. It will end up with a nasty looking haze. Any wine supply store will have this and you just have to read the instruction on the product as to how much to add. Add all ingredients except sugar and acid blend if you have an acid tester. If you dont, just go ahead and do it to taste as the acid blend will make it more tart. I usually dont add it till later as it will raise as its drawn out of the fruit. As for sugar, check your SG before adding the sugar and gradually add it till you have an SG around 1.085.