I got some advice from the folks on twitter about adding cherry puree to my Irish Imperial Stout to give it a bit of that fruity finish. I was thinking of using it to replace the sugar for bottling. I gave up on that and decided to use it as a secondary fermentation stage in conjunction with the champagne yeast. I added 2 cups of 1.099 gravity unsweetened cherry puree. Two weeks will tell if it works out well or not. Initial taste is very good. So far I am happy with the result
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