Originally Posted by CaptainK
I added the dregs, but not the juice. I thought I might wait for some additional advice (which just came in, thanks dc I see you did this before). I am anxious to add the juice because I have 5.2 gal. in a 6.5 gal. fermenter. That's a lot of head space. My primary strain 3787 would eat that sugar and leave none left for the Brett adding now I imagine. If I add the juice later maybe the primary strain would be more dormant and Brett would be more numerous. The jug is sealed and pasteurized so it can wait. It does have ascorbic acid in it and cane sugar. Nothing else.
I am picking up that your reasoning for adding later is mostly to allow the Brett to multiply so they will eat it, not because of loss of mango aroma/flavor over time? How does adding the juice at 2 months and the fresh mango at 5 sound?
Ascorbic acid is fine, that won't hinder yeast reproduction.
The longer you wait to add the mango (and the juice), the better. To retain as much of the fruit's aroma/flavor as possible, I'd advise waiting until the beer is almost "done", say 5-6 months after adding the Brett (depending on your OG & ferment temps), then add the fruit for another 3 months or so. If you add too early you'll definitely lose some aromatics to CO2 as the still viable sacch and the Brett ferment out the fruit's sugars.