I'm currently fermenting a Russian River Supplication Clone, and am ready to transfer my primary over into secondary and pitch my Brett cultures. I also need to add the sour cherries at this point. Because I wasn't able to find dried sour cherries without oil or preservatives as Vinny does, I will be using freeze-dried sour cherries. I'm wondering if anyone has ever used freeze-dried fruit in a beer before. I'm wondering if I should add any water to it to simulate dried fruit, and also if I should freeze it. Apparently the freeze-drieing process does not always break the cell walls. Correct me if I'm wrong here, but its my understanding that the freezing of the fruit isn't really that important when using Brett, because it has the necessary enzymes to break the cell walls itself.
Anybody have any insight before I through a buttload of cherries and let it sit for a few months?