In my two forays into fruity brews, I added the berries to the secondary. After heating and mashing with a potato masher. It gushed in 3 hours, all that sugar added to all that yeast. But it did take a while for all the sugars to work out of the fruits. But eventually the peels sank, letting me rack to tertiary by keeping the cane up out of the sunken glop. When the cane plugged it's tip, I figured I was DONE.
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"