Using cherries to sour?

Not too sure but a recipe may help some, also what amount of cherries would you be planning on using? My guess is that it may add a slight tart twang at most. Nothing intensely sour.

 

From what I've read you'll need a crapload of cherries. It's a stubborn fruit and I'd think you start at 2.5# or 3# per gallon. Depit the cherries, freeze them, pull them out and let them thaw. After they thaw (covered) use a potato masher to lightly break the fruit up. Put the fruit in a paint straining sack or something you can get the fruit out with before you rack. I'd add the chocolate accordingly after I have my cherry profile. This way you won't overwhelm the cherry flavor.

 

According to Randy Mosher in "Radical Brewing" Sour Cherries are the way to go.

"Not all cherries are well suited to making beer. Sour cherries are best; sweet ones just don't have the guts to do the job."

Hope that helps.

 

From what I've seen in wine recipes there's ~20% less sour cherries per recipe compared to Bing or sweet cherries.