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Okay thanks for the Info

Yeah I think I used way too much so now it just taste like wine

First time doing 100 Brett fermentation and was wonder how long should I wait to bottle. I've read a few different thing some say 2 weeks in secondary than bottle of wait two months than bottle, any input would be helpful

Hopefully it’s not too over powering

Any opinions of adding tart cherry juice not from concentrate to secondary for a rye pale ale planing on doing a one gallon experiment 1qt juice to 3qt beer.

They other issue I have is I live in Florida and it's summer time so the ambient temperature is high 90s and with the central air it's about 75 in the house so I was planning on using my cool brew fermentation bag too keep it in the mid 60s so hopefully everything comes out all good.

Planning on making a dark mild with ringwood yeast using a semi open fermentation. Not sure if it worth doing the open fermentation or if a mild would be a wise choice or should I pick a different style?