Originally Posted by bbarnumboy
Thanks! I will update through the process. Another question, is it necessary to crush the dried fruits? Or just go with whole Dried fruits.
Was there a mention as to which cherry works the best?
What about bottling? After sitting for over a year, will there be enough yeasties left to carbonate with priming sugar? I will be cold crashing this thing when the Sach is finished up.
Russian River buys their fruit in big blocks, they use a clean cement mixer to break them up before going into the barrels. Since cherries are pitted there is plenty of access for the microbes, especially given the long aging time. Not sure what specific variety he uses, but he seems more concerned with getting oil-free than anything else.
Year old sour beer will most likely carbonate with just a sugar addition, but a few grams of rehydrated wine yeast wouldnt be a bad idea as insurance.