Originally Posted by GrizBrew
It makes sense if there is a second fermentation, I would say.
My Saison definitely had a distinct flavor but not a typical fresh cucumber flavor. I would not call it cabbage though. This years batch is set to go on cukes this weekend.Maybe I will add a few pears to the party. I think the flavors would mix well anyway. I will report back and see if there is a difference.
No it definitely doesn't make sense. Throwing sugar in with the cucumber won't "prevent the yeast from eating the cucumber", those buggers are relentless. They'll eat whatever is in there. Maybe
the additional fruit can cover up any funky flavor from the cucumber but I'm not sure about that. It sounds to me like if there's any effect at all it'd be from acidity in the fruit. The idea of "sacrificial fruit" is really strange.