I have a book from Penn State on winemaking, it has a section on
fruit. It shows cherries at anywhere from 1 to 2% acid and the major
acid as malic; you usually want that to be no higher than 0.9% (9g/l)
typically, even if the wine is finished sweet.

I hate to suggest adding water, but you could pull a small sample and
add some to that to see if it tastes too thin. I suggest that since
you may have enough sugar in there to cover the addition. I doubt it
will stand 1/2 gallon but it may be worth a shot. Most water
additions contain sugar in roughly the amount you started with to make
sure the alcohol does not drop too much.
Regards,
Joe

"Dwayne" > wrote in message >.. .
> Thanks for the input. I forgot to tell you that I now have airlocks and
> used them with the aborted chokecherry wine attempt and the current cherry.
> I also forgot to mention that they were pie cherries.
>
> Yes the present batch foamed up a lot and came out of the airlock. After
> about 4 or 5 hours it quit bubbling over and settled down to a regular
> perking action.
>
> I tasted some of the foam coming out and it had a
> nice cherry taste, but it was a little sour. I didn't dilute the juice at
> all, except for the water I put in the pan to heat them up before extracting
> the juice.
>
> I live in a small town. When we get to a larger one I will go to a brew it
> shop and get the rest of the ingredients and equipment I need. Since I am
> diabetic, I don't drink very much, but I like to play and serve it when we
> have company.
>
> Thanks again. Dwayne
>
> "Dwayne" > wrote in message
> ...