When I do fruit beers, I freeze the fruit first. This helps to break down the cells so that the flavor will be absorbed better. I add the fruit to the secondary, slicing/mashing. Some people make a puree. Before slicing up I'll rinse with hot water, but I'm really not sure if this does anything to kill any bacteria, it just makes me sleep better. Usually adding it to the secondary, after the yeast has done it's business, will produce enough alcohol to kill off anything. I shoot for about 1lb/gal with fruit.
example: this weekend I'm doing a cherry barleywine. 10lbs of cherries, smoking half, all added to the secondary. Hope this helps.
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