I picked 5 gallons of bitter cherries, rinsed, and smashed them. I then
added a little less than 6 quarts of boiling water. I am letting it sit for
24 hours. Today I will strain the juice and add 2 pounds of sugar per
gallon of juice. Then add some yeast and let it start fermenting. Do you
see anything wrong with this setup? I didn't have any campden (sp) tablets
to put in. A buddy reccomended them. Do you have any suggestions or advice
for future batches? thanks much

Nick