I just brewed an American wheat beer that I would like to add some cherries to. I have a 3lb can of cherry puree and I will add it to secondary fermentation. I think I would like to put it in a muslin bag, in a big mouth bubbler, to avoid transferring larger pieces of fruit to the keg.
If OG was .043, what should FG be at the end of secondary?
How long should it take in the secondary before kegging?
How long is too long for it to sit on the fruit in the secondary?
Will the bag make much of a diffeence when using puree?
Should I sanitize the bag first? and If yes, what is the best method for doing that, spraying with sanitizer solution, or boiling it for 5 mins?
Thanks for your reply and Happy Brew Year!