I pour boiling sugar water over the grated flesh in the primary. Be sure to strain, strain, strain and strain again when you go to secondary. My batch last night went from 1 3/4 gal in primary to 1 gal after straining and still has quite a bit of sediment settling on the bottom. Be supprised if I only end up salvaging 3 bottles out of the batch because I didn't strain it enough.
Primary: Sparkling White Grape Peach Wine
Secondary: Coco-Strawberry Wine, Pumpkin Wine, Apple Cider
Bottled/Aging: Pear Wine, Strawberry Wine, Blueberry/Blackberry Wine, Mixed Berry Wine (Blueberry, Blackberry, Strawberry, Raspberry, & Cherry), Jalapeno Liquor, Skeeder Pee