Cherry pie Filling?

[Plumberjohn]

That sucks man I'm working save for my condenser I've got cherry pie filling and sugar for a run and some more corn wheat and barley that way I can strip on my little head now and do cleaning sac and spirits on my new stuff

Im thinking of doing a cherry pie filling mash for a brandy run, some of which I want to use to fortify a cherry wine.
Maybe you can help. How many pounds of pie filling will i need for 20 gallons of mash?

[Jdp864]

I have made lots of wine with pie filling. And they all turn out great with lots of flavors. I often use a juice that is the same flavor and add two cans per gallon. So if I'm doing blueberries it's one gal of blueberry juice and two cans of blueberry pie filling. I have gone as high as four cans but to me it left it with a musky smell and taste. I put the cans in brew bags and remove from the bucket after the first few days and let it finish out fermenting. To me, it helps keep off flavors from hanging around.

[Plumberjohn]

I have made lots of wine with pie filling. And they all turn out great with lots of flavors. I often use a juice that is the same flavor and add two cans per gallon. So if I'm doing blueberries it's one gal of blueberry juice and two cans of blueberry pie filling. I have gone as high as four cans but to me it left it with a musky smell and taste. I put the cans in brew bags and remove from the bucket after the first few days and let it finish out fermenting. To me, it helps keep off flavors from hanging around.

Thank you for that info.
Whats your pie fruit/water ratio in pounds/gallons? Are you using #10 cans? A typical recipe with fresh or frozen fruit is 4 lbs per gallon and im looking to make 10 gallons of wine and 10 gallons to distill. Is the amount used different if using canned pie filling as opposed to fresh/frozen?