CaptainLongneck
Well-Known Member
Should all fruit additions be done as whole fruit chunks, or is it at times acceptable to purée fruit.
I have added a puréed can of strawberries to a peach wine, not all the fruit settles compact against my lees. What sort of wizardy can be used to get the last bits of fluid resting amongst this puréed fruit matter?
I have added a puréed can of strawberries to a peach wine, not all the fruit settles compact against my lees. What sort of wizardy can be used to get the last bits of fluid resting amongst this puréed fruit matter?
