tripplehazzard
Well-Known Member
This is my first attempt at adding fruit to the secondary. My recipe calls for sweet and sour cherries. I heard a lot of people use merichino cherries for sweet but I have no idea what kind of sour to use. Also, do I need to pasteurize them by boiling them for a bit or can I drop them straight in? Should I use the syrup or discard? I know they should be fairly room temp so I don't shock the yeast.