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.