Fruit on top of sour yeast cake or not?

I have a Red Flanders that I plan to add cherries to (my first sour). My problem is that the beer is already in secondary (7 months) and I know I won't have room for the 5lbs+ cherries in my 5 gallon carboy as I minimized headspace originally.

My thought was to put the cherries in a new carboy and then rack the beer directly onto the fruit until it is full, then whatever beer is left I would continue to let sit and use for blending later (or just a separate non fruit sour).

Back to my question: without the yeast cake present, will there be enough bugs to ferment the cherries?

thanks!

I should add, that I only used WLP-001 in primary. Once it was down to 1.020, I racked to secondary and then pitched the Roeselare.

Johnny9 said:

Back to my question: without the yeast cake present, will there be enough bugs to ferment the cherries?

thanks!

Click to expand...

Yes. You don't need to add any more yeast.