Adding fruit to long secondary.

[Jrod]

I have a beer that has completed normal fermentation and I am planning on pitching some brett and bugs just to see how it ages. I would also like to add some cherry puree and was wondering if a secondary fermentation sitting on the fruit for an extended period of time (1 year) would cause issues. Perhaps fruit juice would be a better plan or should I just add the fruit once I'm happy with the base flavor?

Any input or experience would be appreciated.

Thanks in advance.

 

[Oldsock]

I’d rather wait to add fruit. Fruit flavor fades, adding it now the flavors will already be a year old by the time you bottle. Why not let it sour, and then rack it onto fruit when it is 2-3 months from bottling? That way you can taste the beer and see if cherry really is the right choice. I often bottle half a batch plain and rack the rest onto fruit in a three gallon carboy. As a side note I find puree to be a pain, grab some fresh sour cherries when they’re in season in a few months! Good luck!