Originally Posted by Marchborne
How do you mean "sanitized fruit?" I could see how you would sanitize a puree, by simmering, but how were you going to sanitize mango slices/chunks, or am I missing something (more than likely)?
I'm very curious, as I am adding mango to a secondary (for the first time) later this week, and had just planned to slice/chunk the manogs, and rack over them.
According to the local homebrew supply shop guys, I should sanitize the fruit by dipping it in the sanitizing solution that I've made. In this case, it's a 5 gallon bucket with hot water and Star San. Simply dunk it in there for a minute or less maybe just to get off any fresh bacteria.
Again, I am seriously a newb when it comes to homebrewing. This is my first batch ever.
Are there any more experienced brewers out there that can show us the error of our ways or validate this process?