I have a 4 month old flanders red going, and down the road I'd like to add some sour cherries to it. I have never seen sour cherries anywhere in southern california, even in season, so I think my best option would be to use the dried version. However pretty much every dried version I've researched uses sunflower oil to prevent clumping, I don't want to spend over a year making a batch of beer only to ruin it by adding oil and killing head retention and mouthfeel.
Anyways the rough plan would be to take 1.5 to 2# of the cherries, rehydrate on the stove in pinot noir, puree the mixture and rack the beer on top of it. Anyone have any experience with dried cherries or have reason to believe this wont work? Thanks in advance I've learned a ton from these boards