I have 4 pounds of frozen strawberries and need to know the best way to sanitize them before I add them into my secondary. I would use strawberry puree, but I cannot find it.
If you're looking for "real" strawberry aroma & flavor, then I'd suggest a min. of 3#/USG. I've made a strawberry beers & wine before and it requires a lot of fruit to get any character.
The addition of strawberries will add quite a bit of fermentables (fructose) as well, so keep that in mind when formualting your original gravity. I recommend pureeing the fresh fruit with a food processor and flash freezing them before adding them to the secondary. Note: You may want to use the extract for aroma as well, because strawberry aroma is delicate and sometimes gets scrubbed out during active secondary fermentation.