I have a beautiful tasting wheat that's just finished primary. I plan to add 11lbs (eleven) of blueberries and am devising a plan to do so. I see a few options, but am a little lost as I've never added this quantity of fruit to any previous batches!
I could cook it down, as you would when making a proper blueberry pie. This would pasteurize it, but would probably necessitate adding some pectic enzyme to stave off excessive cloudiness. (I already have some on-hand)
I could mash and chemically pasteurize it with sulfite or sorbate. I've never done this before, my only experience with this was adding some campden tablets to a carboy before I dropped it off at a cider mill in town. I have heard that the amount needed varies significantly with the pH of the fruit you are using. I do not have a method to accurately determine pH.
I have heard that a hard freeze can take care of most of the offending little critters, but I don't know if that's true, or how long to freeze them for. I have a chest freezer that sits at a comfortable -10F.
Or I could RDWHAHB and simply mash them up and rack on top.
Thoughts and suggestions would be greatly appreciated!