I am going to be putting a trappist ale on 4 lbs. of black cherries and four pounds on tart cherries.
The only place in Colorado that sales frozen tart cherries here is holding them to make their own pies. I can't find any suppliers online that have any available due to the crops taking a hit this year.
What I can find is:
Dried tart cherries but they are coated in sunflower oil.
Canned tart cherries in water.
I was wanting to avoid the dried cherries because of the oil. Leaving the only option as the canned in water cherries. Does anyone know if I would need more or less canned cherries to get the same effect? And do I still need to freeze the canned cherries? I assume since they are canned I could drain and add the the secondary.
The only place in Colorado that sales frozen tart cherries here is holding them to make their own pies. I can't find any suppliers online that have any available due to the crops taking a hit this year.
What I can find is:
Dried tart cherries but they are coated in sunflower oil.
Canned tart cherries in water.
I was wanting to avoid the dried cherries because of the oil. Leaving the only option as the canned in water cherries. Does anyone know if I would need more or less canned cherries to get the same effect? And do I still need to freeze the canned cherries? I assume since they are canned I could drain and add the the secondary.