Originally Posted by DrVertebrae
Thanks. I can see the point. I will rack it and add some more fruit there.
Just remember, if you grind/pulp/mash fruit, it can easy become very tiresome to remove the debris after its done its job. Stone fruit should be pitted, berry I'd pip fruit just left as is. The freeze/thaw process just helps rupture the cells to allow the liquid to get to the flavours/colours.
If you put the fruit in a mesh bag, its easily removed for staining and/or pressing.
Finally, pectolase not only helps with the pectin, but also helps with flavour and colour extraction and preservation.
p.s. if you grind/mill fruit with seeds or pips in it, you can release bittering agents from within