I am currently working on a cherry cream ale beer that is nothing short of frustrating at this point. Being as I am not a fan of flavorings and extracts I have gone to the source to get fresh picked then flash frozen cherries. The first batch I blanched them before adding to the secondary and got a minor infection with little cherry flavor. At that point I changed my approach and steam juiced the fruit, but still came up with an infection. On my third attempt I left the cherries in the steam juicer for a full hour, rather than the half hour the first run, and still getting the infection. Each time I have increased my efforts to prevent infection in sanitation. I have also gone as far as buying a new racking cane and air lock. Any suggestions on how to treat the fruit to help prevent this would be appreciated as that seems to be where it is coming from.