Half of my Lambic 2.0 from last summer has been sitting on a combo of dark cherries and raspberries for the last month or so. I racked the 2.5 gallons of beer onto 18 oz of raspberries and 2 lbs of cherries which had been frozen for about 24 hours. I am hoping that the fruit's acidity and the renewed fermentation from the sugar add a bit more tang since the base beer doesn't have quite enough sourness for my taste. I will be aiming to bottle that one in a couple months depending on how it is tasting and if the gravity drops back down close to 1.000.
Over the weekend I bottled my Cabernet spiked Berliner Weiss. Hopefully it carbonates soon because that is exactly what I should be drinking now that it finally feels like summer here in DC. The beer was a nice deep cranberry-red in the fermenter, but looks decidedly more pale in the sample tube.
I also have 5 lbs of sour cherries vaccu-packed in my freezer. Some of them will go into a portion of the Wine Barrel Flanders Red that should be ready to go in a couple months, and I am thinking about doing another version of my Cuvee Tomme clone in the fall.