Adding cherry juice to primary

[mdindy]

So for my next batch I am making a cherry Wit recipe I found online.
The recipe calls for 2q of cherry juice to add 5 days into/after primary fermentation has started. Is there a reason for adding at this point or Is the recipe assuming I am not transferring to a secondary.
I have always transferred to a secondary when adding fruit in the past as to not upset primary fermentation. what do you think?

 

[augie21]

I prefer secondary as well. I've found aromatics get retained much better as there's less co2 dissipation.

Also, the more alcohol built up, the less chance of infection. This is the advice I've been given for fruit additions I've done.

All that said, it probably is an assumption of no secondary that's racked. I don't really bother with secondary and that seems to be the general train of thought anymore. Just let things fully ferment out in primary. Less work, less chance of infection.