Speeding up fermentation with Acid? Sound possible?

Bathtub_Gin said:

I'm new to the whole 'scene' but one thing I found out is that fermenting most fruits into Wine takes weeks, usually months until their even considered 'ready'.

I'm thinking it has something to do with complex Fructose molecules that need to be breaken down. For instance, fermenting white, table Sugar (Sucrose) only takes about a week.

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Here is what I'm thinking:
-When making the mash, you first breakdown the fruits with a relatively strong acid, citric acid maybe?
-And to prevent the acid from poisoining the Yeast, you do a Acid-Base reaction with a Base like Baking soda
-Then add your Yeast, nutrients, etc. and begin fermentation like normal

Is this possible or is it just too far out there

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Bathtub_Gin said:

Why do they say you need to let it sit for months then even if doing homebrew? Is it just about a week to totally ferment and anything else is just for flavor?

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