First cider is finished primary fermentation, didn't get as low as would have likes, stopped at 1.014 from 1.048 using S-04, but good enough. Used fresh pressed cider apple juice from a cidery, and added about a gallon of sour cherry juice, pressed from my own trees after freezing for several months. It has a little sour tart to it, which I am good with, slight wine taste. I am going to rack it onto another gallon of the cherry juice and some campden tabs to be sure it does not get going again. Question is how much tannins to add. I don't want to get more into the wine taste, so will adding tannins push it into wine or move it into cider taste?