Where to begin.....
^ wow you managed to draw a ton of conclusions about my process from my 4 sentence reply to the OP.
I was asking those questions to drive my point about proper sanitation. I wouldn't, personally or for others, want to waste hard earned money and time with a
PREVENTABLE infection resulting in a poor brewing experience, especially a newcomer who may never come back if their early experience sucks. If it wasn't a problem, nobody would be sanitizing their fruit period. You also backed my claim up in some of your links where people said they pasteurize or use campden tablets with their fruit to sanitize, your credibility is pretty much moot after that. What would you rather do, have a botched batch of beer or take the extra step to ensure it doesn't happen? Some people go 8000miles without an oil change, but am I'm going to do it because some people don't have their engine seize while doing this? Hell no.
It would be cool if you provided links to back up what you told the OP
I did, please read my entire post and you'll find I did back up my information. Also, some of the links you provided back up my claims.
If it's just your opinion and there is no proof of beer actually becoming infected then you don't have to supply proof...And I'm just using common sense for my reasoning of what I told the OP as well. ....I sure haven't heard anything, it's never happened to me
What proof do you need? Bacteria can cause infection, period. Sanitation is paramount in any step of the brewing process. If a fully fermented beer was so safe from infection, why do people sanitize their bottles and racking equipment? Freezing fresh fruit won't remove all of the bacteria, try google for example like I suggested in my post, or read some of your own links you provided or even mine. The only way to be absolutely sure you won't have an infection is to sanitize your additions, that's about as common sense as you can get.
I sure haven't heard anything, it's never happened to me
Read my post please.
https://www.homebrewtalk.com/f13/tips-adding-fruit-beer-117058/ another link for your reading.
soaking fruit in alcohol like vodka or rum, will release it's flavorings into the alcohol, slightly altering the taste of your beer.
It will simply increases your ABV slightly. Fruit soaked in unflavored vodka won't absorb enough to impart any noticeable flavor on a 5 gallon batch.
frozen fruit and then thawed it, then you see the puddle of juice it creates in the plastic bag. But if you absolutely need more proof to back up my claim that freezing fruit doesn't cause substantial problems.
I'm not sure what you're arguing here. Juice from thawed fruit doesn't indicate sanitation in any way, shape or form.
Boiling for 10 minutes in 160 degree water is another option I'd do before hard alcohol.
This is called pasteurization, which I recommended. Here again, you support my argument.
I would never tell him to "be careful" with a method that has never failed me or someone else. Again, you're just causing paranoia. For the record, when I use my wine thief to pull samples, no I don't soak in sanitizer, I'll rinse it after it's ran through the dishwasher though.
So you sanitize your wine thief by running it through the dishwasher. Fair enough.
Here is a quote from John Palmer from his book How to Brew:
"Cleanliness is the foremost concern of the brewer. Providing good growing conditions for the yeast in the beer also provides good growing conditions for other micro-organisms, especially wild yeast and bacteria. Cleanliness must be maintained throughout
every stage of the brewing process."
The bold part is a pretty important point. So it's not "paranoia" to sanitize, it's simply good brewing practice.
My final suggestion for the OP and for you especially gregger, is to do some research and maybe take advantage of some of the great reading material that's out there. You will learn alot I'm sure. I hope the OP takes at least something out of this and makes a great beer, hopefully with no problems.