ms8miranda

Recipes 

From what I read, it appears some people strain the pulp off the must before adding yeast and some people strain it just before putting it in the secondary vessel. Does it matter which way it is done?

JWHooper

Recipes 

I leave it in until it is time to put it in secondary. I use a fine mesh bag so I can squeeze the juice out of the must to extract the most flavor, which I usually do a couple of times over the last few days before I go to secondary.

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Drinking: nothing yet
Primary: EMPTY!
5 Gal: Cherry wine
3 Gal: Welch's grape wine
1 Gal: Edwort's Apfelwein
1 Gal: Welch's grape with a pint of Apfelwein
1 Gal: Edwort's Apfelwein
1 Gal: Edwort's Apfelwein
1 Gal: Edwort's Apfelwein
Bottled/Aging/Kegged: Edwort's Apfelwein
Future Projects: lot's more wine! :)