Changes

* Black Currants - Finding black currant juice without added sugar can be difficult because of the juice’s high acidity. Keep this in mind when tasting the juice, as the amount of added acidity after refermentation can make the beer unpalatable <ref name="MTF_Thread"></ref>.

* Blackberries - Adds citric acidity; milder flavor compared to raspberries. Works well mixed with cherries. Can also add a lot of tannin character to a beer <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1377477275613816/ Thread on MTF regarding blackberries and tannins. 08/16/2016.]</ref>.

* Cherries - Both sweet and sour varieties of cherries are available. Generally sour cherries are used in beer, although sweet cherries have also been used with good results in sour beers. They are more difficult to find and to source some you may need to look into smaller local farmers or frozen or juice options. Varieties of sour cherries include Schaerbeekse (traditional in lambic), Montmorency, Balaton, Morello and Amarelle. The stones also produce some character and can add to the beer, so you may want to consider leaving the pits in with some or all of the fruit. Cherry pits also have a cyanide precursor (see Apricot, above); however given the success of many brewers using whole cherries in beer for decades or more, the levels of cyanide precursor in cherry stones may not be an issue. If you are concerned about it, then remove the stones from cherries when using whole fruit. See [[Glycosides#Cyanogenic_Glycosides|Glycosides]] for more information.

* Cranberries - Consider adding a some raspberries to go with the cranberries for added complexity <ref name="carver_cranberry"></ref>.