Adding sugar actually dry's a beer out compared to most other fermentables. It will not add sweetnes.covered95 said:It would most likely increase the alcohol content and add some sweetness. While there isn't a ton of yeats in secondary, there is some and it will ferment and new sugars added. No real reason to do it though. Save it for bottling, if it is sealed well it should go bad.
Well, I'm guessing the cherry puree is going to start up fermentation too, but I don't want it to dry out any.Jesse17 said:I would think it would delay the secondary/conditioning by more than a week. Don't forget you have less yeast as some/most have flocculated out, and you will defiantly start up fermentation again. If you plan on bottling, you may make some bottle bombs if you don't wait long enough, and at the very least it will make it dryer.