I've got a simple cider from store-bought apple juice in the carboy now and I plan on adding Mangoes to the secondary. Has anyone used them before? My original plan was cut them traditionally into slices, removing the skin (just as you'd do if eating one, similar to http://www.simplyrecipes.com/recipes/how_to_cut_a_mango/). I then plan to vaccuum seal and freeze them.
I've read that the pit is highly tannic, however, which from my understanding is desirable for a simple cider such as the one I typically make. So now I'm thinking of freezing the pits/seeds (whatever the lingo is) in addition to the pulp and chucking them into secondary too.
Thoughts? Also, I've never used fresh fruit before...should I worry about sanitizing them in any way or just trust that the alcohol and freezing will drive off critters?
I've read that the pit is highly tannic, however, which from my understanding is desirable for a simple cider such as the one I typically make. So now I'm thinking of freezing the pits/seeds (whatever the lingo is) in addition to the pulp and chucking them into secondary too.
Thoughts? Also, I've never used fresh fruit before...should I worry about sanitizing them in any way or just trust that the alcohol and freezing will drive off critters?