I've noticed in some of the step by step tutorials that some authors talk about straining fruit after a few days, and some advise to keep it in.
Check this out...
If you left the fruity pulpy stuff in the fermenter, it would eventually grow disgusting and rot... and would cetainly not leave you with something winey... so you have to strain the pulp off.
Source: Wine brewing - Cunnan
Racking --- Don't you dare
Source: Ancient Orange Cinnamon & Clove Mead
What is the deal with the straining and the racking. Am I poisoning myself if I leave some fruit skins in the wine during fermentation (only removing it before bottling)?