Dragons Blood

[Basilhaydens]

Hello again friends, I started a batch of Dragons Blood last night and have a question. Only thing different is i did double the fruit. After i mixed the sugar and all the other ingredient's together and before i added the fruit i checked the SG, it was 1.122. Today after i let it sit 24 hours like it says i came back and took a gravity reading before pitching the yeast and it was lower at 1.112. What would cause it to drop before the yeast was pitched to it? Would be some sort of natural yeast? Is that bad or will it hurt anything if so?

 

[sour_grapes]

Off the top of my head, two ideas come to mind.

One was that the initial reading occurred when the must was not sufficiently stirred.

My more interesting idea is that the fruit became more integrated over the interim. That is, the SG of the juice in the fruits was probably ~1.040; ergo, as the fruit opened up and mixed with the must, it lowered the SG.

But this is only a guess!