This is a recipe from Jack kellars website
I hope this helps you
1 gallon black cherry juice, pure or reconstituted
1½ lbs granulated sugar
1 tsp yeast nutrient
1/8 tsp tannin
1 tsp pectic enzyme.
½ tsp citric acid
Lalvin RC212 (Bourgovin) wine yeast
Start with a gallon of juice or juice reconstituted from concentrate. Float your hydrometer in it and record the reading. Compare that to the table at my hydrometer page and calculate how much sugar you will need to attain an initial specific gravity between 1.085 and 1.090. Put that amount of sugar in a primary, along with pectic enzyme, citric acid , yeast nutrient, and tannin. Add black cherry juice and stir very, very well to dissolve sugar. Cover and set aside 12 hours. Add activated yeast and recover primary. Stir daily until s.g. drops to 1.010. Transfer to secondary and fit airlock. Rack after 30 days, top up and refit airlock. Wait 60 days and rack again. When s.g. indicates dryness (0.990), stabilize wine, sweeten to taste, allow to sit for 2 weeks to ensure fermentation does not restart, and rack into bottles. Store in cool, dark place at least 6 months before tasting. Improves with age. [Author's own recipe]
My thanks to Andrew Ory of Hattiesburg, MS for requesting this recipe.