So the mother in laws wedding is due next April and I'm making a couple of brews for it. One is a cherry stout. I'm using a St Peters cream stout kit for it and adding cherries. I was told that sour cherries are best to use , but I can only seem to find dried ones in supermarkets or online. Any recommendations what to use as an alternative? Also I'm going to add a pectin enzyme during primary to help extract more flavour from the cherries in secondary. Can I just use a regulare wine pectolase?