I have a Cherry Stout in the primary and will transfer it to secondary Sunday. I expect 2 weeks in secondary (1 2 3 method). The instructions say to add the cherry extract at bottling time. My question is should I boil the extract along with the priming sugar or just pour the extract into the bottling bucket without boiling ?
I used Munton's Ale yeast. First time I used dry yeast. Fermentation started about 6 hours after pitching and was very vigorous for 2 days and then nothing. Is this normal. Pitching temperature was 82 and basement temperature is 71. I have not checked the SG og was 1.043