I am making a batch of apfelwein using a half gallon of cherry pomegranate juice. I am going to be adding dehydrated cherries to add a little more flavor. It has been in primary for week now and the bubbling in the airlock is starting to slow to about one bubble every 2-3 seconds.
I have about 14 oz dry tart cherries and I was wondering when to add them. Should I add them now, wait until it stops bubbling, or wait an extra three weeks? I have done some reading here and people recommend 5+ lbs of fresh cherries in order to get sufficient flavor, how does this compare to dehydrated ones? how much should I add?
Bottled: Centennial IIPA
Bottled: Irish Stout
Bottled: American Pale Ale
Bottled: Cherry/pomegranate apfelwein
YOU LOST THE GAME!!