Adding fruit to the ferment, a process question

[Bugleman]

I am thinking I will add my fruit etc on day 2 after the lag. That way the yeasties have a firm head start and will out number anything odd that may jump in the pool. What do those in the know think? Is it worth the trouble?

 

[wayneb]

I've done it both ways - adding fruit after fermentation is really going strong, and adding it up front. Lately, as I've grown more confident (and perhaps more lazy), if I've got clean, sound (i.e. not moldy) fruit, I pitch it in up front. Not had any spoilage problems related to fruit to-date. But I am rather meticulous about cleaning and sorting fruit before I use it in a recipe.