u/Appropriate_Ice_2038

I currently have 4 gallons in the fermenter with half a packet of US-05 and half Sourvisiae. I’m trying to go for a lemon blueberry muffin sour by adding blueberry puree and lemon zest for secondary fermentation, a cinnamon tincture before bottling to taste and vanilla extract to taste.

I’m not quite sure how many lemons I should zest and how much blueberry puree to add. I also don’t know if it would be best to add to the primary fermenter instead of moving to a secondary fermentation bucket and risk unwanted oxygenation. I currently use a bucket setup and don’t have a way to CO2 purge. Any suggestions would be much appreciated!