Went to the supply store to pick up some yeast..... They had their
6.5gal glass carboy's on sale for $20.99 so I bought one. I'm out of
fresh fruit, and thought I'd try a big batch of Cherry Juicy Juice
wine. The Cherry is more Apple and Grape concentrate than Cherry, and
has some ascorbic and citric acid, no sugar added.

Will probably use Red Star Montrachet, or maybe EC-1118 (Prise de
Mousse). Should I add pectic enzyme, acid blend, or tannin?
Stu