[tallanwt]

I plan to add 14oz jar bourbon soaked cherries in liquid to secondary of 2.5gl Stout. I was planning to pour the room temp jar directly into fermenter under CO2.
Cherry liqueur source: Luxardo Maraschino cherries, 50% candied cherries, 50% marasca  syrup
Jar indicates 3grams sugar, citric acid
Has anyone done this before?
Did you see any change in FG?
Infection concerns?
Other?

[ethinson]

With sugar, alcohol and acid, I wouldn't worry too much about infection.

Your FG will likely drop, but you'll have to calculate by how much.  It shouldn't be drastic but from 1.012 to 1.010 or something like that, you're adding pure sugar that's 100% fermentable. It will boost your ABV as well, but again, not by much. 

I'm going to guess that the 3 grams of sugar is a "per serving" statement.  There should be a lot more than 3 grams of sugar in a 1 pound jar of cherries. 

[tallanwt]

With sugar, alcohol and acid, I wouldn't worry too much about infection.

Your FG will likely drop, but you'll have to calculate by how much.  It shouldn't be drastic but from 1.012 to 1.010 or something like that, you're adding pure sugar that's 100% fermentable. It will boost your ABV as well, but again, not by much. 

I'm going to guess that the 3 grams of sugar is a "per serving" statement.  There should be a lot more than 3 grams of sugar in a 1 pound jar of cherries.

You are correct on serving size. I did not account for that.
150gram sugar added from 14oz jar as it's 50 servings
OG of stout was 1.074, FG before cherry added is 1.020, 7.1% ABV
I will add this to 2.5gl of stout in secondary and save the other half of stout as is