Saison fermentation question.

[CapnSnazz]

Hey everyone.

I poured off A gallon of my English Bitter that I just finished brewing and bottling. I put it into A glass gallon jug, added some frozen sour cherries, A live sample of Saison Dupont yeast, some warm honey, and topped it off with my airlock. How long should I let this baby go for? A few months? I want to get it to at least 10% I plan on adding sugar slowly over the next few weeks rather than all at once. Is this A good idea?

Any help or suggestions will be greatly appreciated. Prost!

 

[CapnSnazz]

(Apologies for the photo quality. Cell phone picture.)

12 hours in. I know that is not enough time for anything great to happen. Just taken for reference.