Thanks for the info. I "brewed" my Cherry Cider last night. I wanted to do two 3-gallon batches, one with cherries and one without. However, I didn't have enough vessels available, so I ended up doing one 5.5-gallon batch, with cherries. I didn't want to over do it with the cherries so I only used 3 cups of raw cherries (I don't have a scale so I couldn't weigh it, but it wasn't a lot). I boiled them and ran them through a food mill, which grinds the pulp up very finely. I then boiled that liquid, steeped my spices, and pitched that.
I appreciate your info. I'm excited to see how this turns out - but I need to fight my excitement and let this ferment for a month and condition for even longer!