probably fruit skins... they might sink and settle, give it a full two weeks from the time you added the fruit until you bottle. that's what i do, at least.
just try to be careful not to get any skins in the bottles when you bottle... otherwise, the yeast will continue to ferment the sugars in the skin while it's bottled, and you'll likely end up with an overcarbed beer... been there, got the t-shirt.
_________________________
"Only a fool learns from his mistakes; a wise man learns
from the mistakes of others." - Otto von BismarckFermenting:#25 Mr. Beer Beta Test
Bavarian Weissbier Carbing / Conditioning:#24 Keep Calm and Brew On E.S.B.
#21 Colonial Ale
Drinking:Pipeline is empty
On Deck (...eventually):Hefeweizen, Scottish Ale, Kenny's Fat Tire clone
"It Has Big Taste"
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