I like to taste the product as it moves thru the process (after mash, after boil, after ferment visual completion, just before I package, etc) ...so if something does go awry I can point to a culprit a little bit easier.
In your case I’d taste the hydrometer sample before adding the fruit. If it tasted (smelled) good, I’d have a possible culprit.
Sent from my iPad using Tapatalk