Originally Posted by tripleoh
Should fruit (raspberries, blueberries, cherries in particular) be crushed/minced/etc., or thrown in whole? The recipes I see read "add fruit," but don't say how the fruit should be treated. I would think that whole cherries would ferment much differently than crushed or minced cherries.
I think the idea is to burst the cell walls, so many people freeze, then thaw them.
Then, soak them in a bit of k-meta or campden tablet water with pectinase for 24 hours before pitching yeast. You can chop, blend, crush them or whatever you're ready to deal with.
Some put them in a grain bag or some let them float loose.
Some put fruit in the secondary instead of primary, or both.
Have fun experimenting is my method.