I'm really interested in making a cherry beer with real fruit for my next batch (more the Sam Adams style than wine cooler). I've read conflicting ideas on when to add/how to sanitize them. I realize that b/c of pectin release, you do not want to "cook" the cherries. However, by adding them to a 150 degree wort, would the flavors/nose be too subtle? I read an alternative is soaking them in Everclear or vodka to sanitize, then adding them to the secondary. This will keep the nose/flavor stronger. Also, I see fruit beer recipes calling for 1-1.5 lbs fruit per gallon. Does that sound right? I'm going to use a simple wheat recipe...once I decide on one.
Thanks for your help.