I have a batch of cider that is almost done fermenting and wanted to rack it onto some cherries (4 lbs). My question is this, should I kill off the yeast, then add the cherries, or let the yeast ferment out the cherries? I would like to pick up some of the flavor, tartness, and color from the cherries. I will be kegging this and force carbing. Any help would be greatly appreciated. 
Also, I will be back sweetening, so the yeast will eventually be killed off anyways.
Also, I will be back sweetening, so the yeast will eventually be killed off anyways.
