First timer - Racking with loose fruit in primary - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > First timer - Racking with loose fruit in primary

Reply
 
Thread Tools
Old 10-28-2009, 01:52 AM   #1
Baehoo
Recipes 
 
Oct 2009
Wisconsin
Posts: 3


Hey everyone,

Doing my first batch of non-kit wine (cranberry), and I am wondering if you can all help me with a question I have.

First off - I realized that crushing cranberries is not as easy as it first sounds. I ended up buying a food processor and sending the whole 15 pounds through that to get them ready. I had ordered a straining bag to store the cranberries in the primary fermenter, but it ended up being too small so I just put the cranberries straight in the bucket.

Therein lies the problem -- my primary fermenter is like a thick cranberry slush. While I just pitched the yeast this evening, I am worried about how I am going to get this to secondary in the coming weeks. I am not sure how much to expect the cranberry pulp to settle in the bottom.

The only way I can figure to accomplish this is straining it into another bucket, then siphon that into the carboy. My biggest concern here is how much air contact it will end up having during that whole process -- I assume I need to worry about this being a major oxidation risk?

Does anyone have any advice on how to do this elegantly, and minimize the risk of oxidation? Any tips would be greatly appreciated!


 
Reply With Quote
Old 10-28-2009, 02:08 AM   #2
mmadmikes1
Recipes 
 
May 2009
Washington ST
Posts: 239
Liked 1 Times on 1 Posts


We will start with next time go to Home Depot and get a straining bag in painting section. Next hope to added pectic enzymes to help break down the fruit , if not it isnt to late. After it ferments the fruit will break down and settle to bottom. After you do first racking save bottom of Primary into 1 gallon jug. Not all of it just the soupy part leave to yeast lees on bottom. It will settle out some more and you can rack it off reducing loss. Last Patients. If your SG is good and your acid is ok, let it ride

 
Reply With Quote
Old 10-28-2009, 01:12 PM   #3
truckjohn
Recipes 
 
Oct 2009
SC USA
Posts: 391
Liked 7 Times on 6 Posts


You will also find that fermentation does take care of this some. As fermentation progresses, it will get far less syrupy. You will end up with a pretty healthy cap that floats up to the top -- mostly fruit hulls and pulp. Most of the seeds and stems end up at the bottom

Now, you could buy some sort of a press to smoosh all that wine out at your transfer to the secondary....

The idea of a paint strainer mesh bag is also a good one -- just pour it thru the mesh bag, then squeeze it out good. Some folks even use Nylons for their filter media...

If you are feeling particularly cheap, and the volumes aren't too totally out of control -- strain it thru a mesh kitchen strainer and then squeeze out the pulp by hand.... kinda like squeezing water out of a mud ball before you throw it at someone... Any residual pulp or seeds will be removed at the 1st real racking in the secondary.

Last batch of grape wine I made -- I ended up with about 2-gallons of pulp/peeling/lees/seeds mud balls to pitch out in the bushes out back... The ants were happy that night.

Good luck

John

 
Reply With Quote
Old 10-28-2009, 02:37 PM   #4
Bombo80
HBT_LIFETIMESUPPORTER.png
 
Bombo80's Avatar
Recipes 
 
Jan 2008
Maple Grove, Minnesota
Posts: 391
Liked 5 Times on 5 Posts


Straining out pulp, and other solids, is a real pain. I just bought several yards of Muslin fabric. I spent 2 hours marking, cutting and sewing custom bags that perfectly fit my fermenters. I was going to buy a few straining bags, but I saved a ton of cash getting the Muslin fabric, and making my own bags. I woudl have spent over $25 for 4 bags. I bought $15 worth of Muslin, already made 4 bags for my bucket frementers, and 2 bags for larger (10 - 20 gallon tubs) fermenters. I still have over half of the Muslin left too. Definitely money well spent. I have just ventured into wine making so having alot of solids is something new for me.
I am also working on a press. There is just too many things going on to get it all done.
__________________
Primaries - Empty

Secondary - Several Hard Ciders, Traditional Bock

Kegged - Czech Pilsner

Bulk Aging - Brewtopia Barleywine

 
Reply With Quote
Old 10-30-2009, 01:01 PM   #5
outdoorsmadness
Recipes 
 
Aug 2009
snellville ga
Posts: 52

as long as it is still fermenting when you strain your wine and rack into secondary you dont need to worry about oxidation for it is still putting off co2.

 
Reply With Quote
Old 11-01-2009, 01:57 PM   #6
Turnerdude1
Recipes 
 
Nov 2008
Posts: 211
Liked 4 Times on 4 Posts


Had this problem with Blackberry wine this summer. Was wondering if I cut a square of nylon screen and sanitized it and then put it in a funnel. I have a press so put the berries in there and as I press it the screen would filter out the pulp prior to it going into the bucket. Think it would be easy to rinse off as it clogged up.

 
Reply With Quote
Old 11-01-2009, 09:18 PM   #7
FullDraw
HBT_LIFETIMESUPPORTER.png
 
FullDraw's Avatar
Recipes 
 
Nov 2008
DuBoistown, PA
Posts: 324
Liked 23 Times on 13 Posts


I did this yesterday with a cabernet that I added elderberries too. I used a small piece of mesh in my autosiphon. that worked for the first 3.5 gallons. Then pluggo. I resorted to using a handheld sifter/strainer by holding that in the fruit, and siphoning out of the middle. It took some patience, but worked like a charm.
__________________
Experience is something you don't get until just after you need it. - Steven Wright

 
Reply With Quote
Old 11-01-2009, 10:36 PM   #8
mmadmikes1
Recipes 
 
May 2009
Washington ST
Posts: 239
Liked 1 Times on 1 Posts


went to Lowes today to get new strainer bags. 5 gallon strainer bags are 2 for $3. I only buy a 2 bag once a year. When make must I have a 5 gallon food grade bucket. The bag stretches over bucket I put fruit in frozen fruit and tie off bag. It works sweet and If $1.50 per bag is to high of cost????????

 
Reply With Quote
Old 11-01-2009, 11:30 PM   #9
Peregrine879
Recipes 
 
Oct 2009
butler
Posts: 10

I am going the route of getting the nylon bags at loews or nylon stocking from walmart. If I go the stocking route do I just put them in my sanitation bucket for 5 -10 minutes to sanitize them? Then after i filter it that way do I just squeeze lighty to get all of the access juice from the pumpkin pulp?

 
Reply With Quote
Old 11-02-2009, 12:04 AM   #10
mmadmikes1
Recipes 
 
May 2009
Washington ST
Posts: 239
Liked 1 Times on 1 Posts


They dont need to be there that long, BTW Walmart may have paint strainer bags too. I just was at Lowes buying wood for hand rail and got new bags while I was there

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fruit/Racking aardvark Mead Forum 4 08-07-2009 01:48 PM
Racking Fruit Beer: Beware of the Fruit Cpt_Kirks Beginners Beer Brewing Forum 3 01-16-2009 07:44 PM
Fruit Racking question par383 General Techniques 1 10-30-2008 04:53 PM
Fruit Racking Tricks? mdf191 Beginners Beer Brewing Forum 4 08-24-2007 05:57 AM
Racking/fruit dilemma!!! Hopsnort Recipes/Ingredients 2 03-09-2006 12:52 AM


Forum Jump