To sterilize or not the fruits?

[Vincedd]

I plan to make a few batches of Kombucha.

To have a clean fermentation without any unwanted bugs (brets for exemple) and to minimize the risk of creating alcohol (higher than 0,5% ABV) should I puree my fruits and bring them to a boil before adding them to my Kombucha in secondary fermentation?

Thanks guys!

 

[Amadeo38]

I do fruit additions after bottling. If you have a nice 1 or 2 gallon container continuously producing booch, you want to keep it straight up with no fruit. Then, when you dispense into bottles, add fruit to each bottle and kept in room temperature for a couple more days. This will let a secondary fermentation occur, and then you put it in the fridge and drink. Sparkling fruit booch!