So I brewed a golden sour mostly following the Rare Barrel recipe on 3-16-19. I only pitched bottle dregs I had saved over the last 2 or 3 months from sours and Lambics. On 4-16-19, one month later, I pitched a pack of Funk weapon #3 from Bootleg Biology. Soon an amazing pellicle had formed and now 6 months later this beer is crystal clear with a thick pellicle on the top and average layer of trub and yeast on the bottom. everything I have done up until now has been done with the knowledge I have obtained from reading American Sour Beers by Michael Tonsmeire and Wild Brews by Jeff Sparrow as well as the Milk the Funk wiki. I have not taken any post fermentation gravity readings yet. So now I am having a hard time deciding as what to do next. I am about add tart cherry juice concentrate. 1. Do I rack off the trub before adding the concentrate? I've heard arguments for both. 2. How much concentrate should I use on 3 gallons to get a Kriek like flavor. Please share your experience or opinions on these questions.