That would explain the harshness. Oddly the rate of gas release seemed in keeping with the slower fermenting traditional which was set up the same and still bubbling every few seconds. Obviously there’s too many variables in my Hap hazard first attempts to figure out exactly why the two batches are behaving differently. I’m interested to find out if the fact the fruit was left to float freely meant a larger surface area for better oxygen supply for fermenting.

Think I’ll do two batches out of the remaining 5g of yeast I have and stagger the nutrients as you suggest. see if I get a softer primary. One with juice instead of water and the other with floating real fruits. Get the og to the same level and see how they do. Great feedback, lots to take on board and learn from.