Hey, so I'm new to the wold of homebrewing and hope to get some advice on how to prepare my fruit to add to secondary. I have a 5 gal batch and figured 5 lbs of mangoes and 3 lbs of pineapple should suffice ( do not want to add to much and overpower anything). My plan was to use whole fruit and cut them up to freeze/thaw to break down cell walls for sugar release, puree in a food processor, than use a double boiler to pasteurize before i add to the bottom of my secondary fermenter in a muslin bag before racking.
My questions are:
Does my fruit ratio make sense?
Am I going overboard with preparation where i'll start to lose some flavors?
After pasteurizing, should i throw in all the liquids from the double boiler, and how much water should i use to pasteurize that volume of fruit with?
Any help would be much appreciated, as i said i am very new to this (this is my 3rd brew) and could definitely use some advice on fruit additions/preparations! Thanks!