Adding cherries in secondary

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I'm planning on adding sweet cherries in secondary to mead. Is it best to cut and pit the cherries or can they just be added whole? I plan on leaving them in secondary for at least 6 months.
 
There is a potential for the cherry stones to impart some bitterness - not guaranteed, but possible.

If you do want to leave the fruit in there for a whole 6 months, then if it were me, I'd de-stone the fruit.

Plus, that way, the alcohol has some surface area to get to the sugars and flavour of the fruit.

Freeze/thaw has a similar effect (except the stones are buggers to remove once the fruit has been defrosted).......

hey ho!

regards

fatbloke
 
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