I just brewed a Milk Stout and it should come in around 8.5%. I wanted to split the batch and add cherries to it. I wanted to lay out my logic and see if anyone had any tips,tricks,concerns, or criticism.
I was thinking of getting Frozen Dole Dark Sweet frozen cherries and putting them in a vessel with enough bourbon to cover them. I would then let them sit for a few days and then decant any bourbon that was not absorbed by the cherries. Finally I would put the cherries in a carboy and rack half my batch on top of them to secondary.
Thanks for any feedback!