Originally Posted by 70ls1nova
Get a 4 oz. bottle of cherry extract and throw it in the bottling bucket before bottling.
Does it taste like cough syrup? The one time I used cherry extract from the LHBS, it tasted like cough syrup and I ended up dumping the batch.
I'd suggest sticking to real fruit for a more realistic flavor/aroma. The only extracts that I've found that work nicely are raspberry and peach.
No, I don't pasteurize. I just freeze them for a few weeks and then put them in 180 degree water to sanitize them. Don't boil or you'll get off flavors. Then add them directly to the fermentor. When using cherries, I always buy door county cherries that are pitted and de-stemmed. Tart.