I've been brewing some fruit beers every now and again lately and have stumbled into the unknown in terms of calculating my yeast starters for these beers. I've been able to add fruits to my BeerSmith2 recipes, but the OG/FG calculations are unaffected and therefore the estimates for yeast cells are potentially off as well.
This could be an area of overthinking, but are there any good resources for loosely estimating the additional cell requirements from the addition of fruit (or really any other sugar source: chocolate, etc)?