[Old Philosopher]

Hi, all! Been awhile since my last visit. Lost but not forgotten.

After several batches of strawberry, raspberry and peach, my records show a trend. I'm wondering if there are other tangible variables, or if I'm on to something?

Up until the last three batches, I crushed and strained the fruit, and then added yeast to the juice. My usual yeast is Pasteur Red. The last three batches I decided to do the primary fermentation with the fruit in the strainer bag in the primary.

All things apparently equal, I noticed that the juice alone completed fermentation (primary and secondary) in 25 to 36 days, and took longer to get down (SG-wise) where they were ready for the secondary. The batches with the fruit in the bag have gone to completion in 8-18 days!

Am I imagining things, or is there a real reason for this?

Thanks for any replies.

[robie]

Interesting. I can't imagine why it takes less time in the bag. Seems if anything it would take maybe a slight bit longer.

Is the room temperature about the same as before?
Are you punching down the bag? Maybe what's in the bag never gets fully fermented... just a guess, though.

[Old Philosopher]

I was just wondering if maybe there were more nutrients in the must that allowed the yeast to feed better, whereas the plain juice was lacking that.
To clarify, with two batches sitting side by side, one with the fruit pulp, and the other with plain juice, and using the same yeast, the plain juice seems to ferment at a slower rate.

[robie]

Originally Posted by Old Philosopher

I was just wondering if maybe there were more nutrients in the must that allowed the yeast to feed better, whereas the plain juice was lacking that.
To clarify, with two batches sitting side by side, one with the fruit pulp, and the other with plain juice, and using the same yeast, the plain juice seems to ferment at a slower rate.

Got it!
Your explanation concerning nutrients just might be it.

[BobF]

I would say nutrients is for sure the correct answer!

[Old Philosopher]

Well, going back over my detailed records of each batch, has helped me learn. I've heard of it being done both ways, but it's obvious now why the experts, (Wade, Tom, et al) leave the fruit in the bag in the primary.

[Daisy317]

Putting fruit in the bags helps the primary from getting a bunch of gunk in it. It also keeps fruit from plugging the siphon hose either when you transfer. I'm not interested in getting wine done quickly because I'm pretty patient... The convenience is reason enough for me