Hi, I want to starting a Kriek Lambic soon in order the have it ready for late summer. I have been think of using the following items to make it: Morgan's Golden Wheat Kit, 6 lbs frozen sour cherries, Saaz hops & a liquid lambic yeast pack.
I would follow the morgans kit instructions asides from the addition of hops & lambic yeast and ferment two weeks. Then secondary onto the cherries and let go for 3-4 months.
My questions are:
Is this a good idea and will it replicate a kriek well?
I can only source frozen sour cherries here in Canada. Should I puree them and then sterilize them with campden tablets? If so how many campden and for how long? Would the addition of campden stop fermentation in the secondary?
Would any specialty grains be a good addition, if so which ones and what quantity?
Any other sujestions would be great!