Admittely, I just did a batch up that was kind of by the seat of my pants.

I had some "cherry" juice (apple juice, cherry juice, cherry puree - you can taste the apple juice) that I got to wondering why I only bought three quarts of. So I went to the store and bought a can of Oregon Bing Cherries (cherries, water, sugar) and red tart cherries (cherries, water). Then I realized from Terry Geary's book that now had enough to me 1.75 gallons. I had asked before what to do with the juice in the wine forum, and people highly recommend adding honey. I started with a 5 lb clover honey jug and then weighed it when I was done at 3 lbs 12 oz, so I probably only added 1 lb with 2 quarts of water. SG was coming in around 10% (don't actually remember). Tasted it, and decided to pull up short on the water, but to add a tad bit of sugar to see if I could tone down the apple. Again, didn't really measure - maybe 1.5 cups. SG - 1.082 and it did taste better. Put k-meta in it and set it aside for the yeast pitch tomorrow.

I have three kinds of yeasts in the house at the moment, and admittedly, I don't know much about yeasts. I tend to just pitch Red Star Premier Cuvee every single time, but the last time I was at the store, I picked up K1-V1116 and 71B-1122. Which one would you use?

Recommendations have all suggested I let it go dry, which I will probably do and then try it out to see if I want to back sweeten any.