For a batch of about 5 gallons -

Ingredients:

• 25 lb frozen sour (pie) cherries (or 30 lb bucket from Door Co. with cherries and sugar) 
• 3 gallons water 
• 5 Campden tablets OR 1/4 tsp. metabisulfite 
• 5 tsp. yeast nutrient 
• 2-1/2 tsp. dry or 25 drops liquid pectic enzyme 
• 1 pkg. Red Start Premier Cuveé or Lalvin EC-1118 yeast  ( a.k.a. Prise de Mousse)
• Sparkolloid 
• 4 lbs. Sugar 

Process:

• If not Door County bucket, add 4 lbs. sugar
• Add 5 campden tablets OR 1/4 tsp. metabisulfite
• Add pectic enzyme
• Leave for 3 days at room temperature. 

• Place fruit and 3 gallons water (or enough to make 5 gallons must) into primary fermentor. 
• Add sugar to bring S.G. to 1.080. 
  
• Add 5 tsp. yeast nutrient, and 1 pkg. yeast. 
  
  
• Remove skins when S.G. reaches 1.000  (usually after about a week)
• Rack wine to secondary, and add 1/4 tsp. metabisulfite. 
• Adjust acid to TA of 0.75% (7.5 g/L) Add tartaric acid or acid blend if needed. 
• Rack again in 3 weeks. 
• Rack again in 3 weeks and add Sparkolloid. 
• Rack 1 week later. Verify sulfite level is 40-75 ppm. Add Campden tablets OR metabisulfite if needed. 
• Add 2-1/2 tsp. potassium sorbate to prevent renewed fermentation. weeten with sugar syrup to taste (over-sweetening can result in 'cough syrup' taste)
• Filter and bottle.