An interesting observation. Your Opinion?

[Sammyk]

Two wines started a full 24 hours apart, red raspberry and cherry, both from basically jams.

The red raspberry started fermenting in about 12 hours. The cherry much slower to start in about 36 hours. No additional sugar was used in either. Use hydrated yeast on both.

Today they are both at 1.000. The red raspberry still has a nice layer of "foam" on the top a couple of hours of stirring. The cherry, started a day later is pretty clear and I am going to rack to secondaries today. There has been no foam on the cherry for a few days.

Both used the same yeast, both about 5 gallons and SG was 1.085. They are sitting next to one another and both were stirred at the same time, a few times a day.

So, my question is what is the difference in the two? Can it be as simple as different fruits?

 

[Sammyk]

Photos of the 2 wines

 

[rhythmsteve]

I would say that its because of the natural breakdown process for both of the fruit mixtures, 1 may have a tougher skin to get through, 1 may have a higher/lower natural sugar content, 1 may have got too much O2 when you stirred it. I started 2 identical batches of Skeeter Pee right next to each other, at the exact same time, and the same thing happened.......nature usually isn't perfect, and rarely does things the same way twice.

 

[Sammyk]

Racked and 2 gallons have toasted almonds and Lindt Chocolate. Batch made 3 gallons 1 1/2 gallon and 2 750ml bottles.