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I've got 5 gallons of cherry plum juice fermenting as we speak with EC1118. I started out with 2 6-gallon buckets of picked ripe fruit, let it ripen for a few weeks in the bucket then hit it with a paint stirrer on a drill...all juice. The skins floated and formed a cap and the seeds sank to the bottom. I froze a quart zip lock bag of fresh picked fruit to use maybe in the gin basket or for later use to add color. Should I add to the gin basket on the stripping run, or is it a waste? I only have a little and should probably save them for the second run. Thoughts?