Need help with mashing cherries

[Norwest]

Hi,

Cherry season here in Washington is about a month and a half away and I am gearing up to make some cherry brandy (Kirsch). I recently purchased a great book "Distilling Fruit Brandy" by Joseph Pischl which gives some great technical information on mashing and distilling fruit. The book does provide some info on cherries but does not go into detail on how to process the cherries for the mash. Pectinase is recomended for all fruit that can't be easily pressed but does not get into maceration techniques for cherries. I imagine I would use a bladed cement/paint mixer to break up the cherries but I have visions of cherries flying everywhere or other fiascos. Would I add pectinase and then macerate after the enzyme has had time to work? Do the skins break down with pectinase? I am hoping the resulting mash is smmoth enough so I can screen out the cherry pits before distilling. Anyone have a good source for pectinase in the US? Also I am looking for a stainless steel bladed mixer like those used for concrete if anyone know of a source. Any other advice on mashing cherries would be appreciated. I would like to make this brandy in the traditional manner with no added sugar.

Thanks,

Thomas