Pectolase addition for cherry stout

[Klemay83]

I'm bewing a cherry stout tomorrow. Using a kit as a base. I'm going to add pectolase as I will rack the stout onto a kilo or so of frozen cherries and put it secondary for a few weeks. I'm going to add pectolase to aid with getting the juices out the cherries. Should I add this in primary stage when I add the yeast or add it when I rack the stout onto the cherries? Also I was thinking of 3 teaspoonfuls of Pectolase would be fine for a 21L batch with about 1.5kg or cherries?

Any advice or recommendations?

 

[jeg3]

My 2nd AG was a cherry wheat and I added it to the FV.

 

[jeg3]

Also I added 4kg of frozen cherries and it was red but only had a slight cherry flavour. I'm not sure 1.5kg would come through in a stout.

 

[Klemay83]

Hmm think I'll chuck in an extra few kilos. I'm going to let it sit on the cherries for 4-6 weeks and see how it turns out.