Sulphiting frozen fruit?

[grambling]

Hi
I've got several pounds of elderberry and bramble in the freezer from last year that i want to clear out before this years crop is ready for picking. I've had some good results with different combos of these over the last few years, so want to up production this year, hence the clear out!
I've always always sulphited the fruit first but my question is as the title says really, do you still need to if the fruit has been frozen first?
Thanks

[goldseal]

I do.

The fruit takes time to thaw, and the sulphite should protect it during this time.

[Emeraldclaire]

I always do...better safe than sorry.

[Cellar_Rat]

I always do...better safe than sorry.

Just be careful not to overdo it! else this can lead to stuck fermentations.

[Emeraldclaire]

I always use the correct amount per lb of fruit, and leave 24 hours before adding the yeast.

[NorthernWiner]

Rule of thumb: use your own judgment. If you know that the fruit didn't sit around for any length of time before being frozen, then you could probably skip the sulphite. It also depends on the type of fruit. For example, I always have a hard time getting blueberries to begin fermenting because they contain a natural antifungal compound. So I wouldn't add sulphite in that instance, either.

However, I agree that if there's any concern whatsoever, it's better to be safe than sorry.

[grambling]

Thanks for the replies everyone, better to be safe than sorry then and will do as I always do and sulphite for 24 hours while defrosting as I can't remember how long they were sat about from picking to actually getting round to getting the afro comb out (love that job...not!) and into the freezer.