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In general, the fruit is added to a new vessel of some sort, and the beer is gently transferred to this new vessel to rest on the fruit for the determined re-fermentation time. Some homebrewers will also dump fruit directly into the primary fermenter itself. This can be a challenge in regards to minimizing oxygen due to splashing and physically getting fruit into certain types of fermenters such as glass carboys that have a small opening. For homebrewers, vessels such as plastic buckets are a good option because fruit can easily be added and removed afterward. When racking beers to another vessel, the vessel should be purged with CO2 if possible, although this isn't always necessary (if the beer does not seem to contain a lot of acetic acid or ethyl acetate, purging the oxygen may not be needed). The vessel should be cleaned and sanitized beforehand, although for some brewers sanitizing fruiting vessels isn't always necessary for mixed fermentation sour beers since they are an environment that only allows ''Brettanomyces'', ''Pichia'', sometimes brewers yeast, and some lactic acid bacteria to live (which are already in the beer). Growth of other unwanted organisms such as enterobacteria and most wild yeast is extremely unlikely due to the low pH and ethanol. Sanitizing should not be skipped if the brewer wants to reduce the risk of an unwanted strain of ''Brettanomyces'' or lactic acid bacteria from affecting the sour beer (thorough and effective cleaning should never be skipped for all equipment), although this potential still exists if the fruit itself is not pasteurized (most mixed fermentation sour beer producers do not pasteurize the fruit). Some commercial brewers may be required to sanitize their fruiting vessels in order to meet governmental regulations <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2528969230464609/?comment_id=2529640763730789&comment_tracking=%7B%22tn%22%3A%22R%22%7D Gabe Slagle. Milk The Funk Facebook group thread discussion on government regulations for sanitizing equipment. 02/24/2019.]</ref>.
For commercial brewers, having a screen of some sort at the bottom of the vessel is beneficial for helping to separate the fruit material from the beer after the aging. For example, [http://funkfactorybrewing.blogspot.com/2016/09/modifying-barrel.html Funk Factory Geuzeria] built a tap and stainless screen for aging sour beer on fruit in an oak barrel. Some brewers also use [[IBC_Tote|IBC Totes]] for aging beer on fruit. Puree or juice can easily be added directly to an oak barrel, but there must be enough room for the fruit and the re-fermentation.