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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Primary Technique with fruit pulp
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Old 12-26-2010, 01:04 PM   #1
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Default Primary Technique with fruit pulp

Planning to put the Tangerine wine into the secondaries today. Thinking about all the pulp I have in the must right now and how to best drain that out. I was wondering... Do those who use fruit pulp in their must put the nylon bag into the primary (bucket in my case) like a garbage bag. Proceed as normal. Than when it's time to strain, pull the bag up and out like taking out the trash.

I've seen a few references to tying off the bag w/ various chunked components in it. And it will float, teabag style on the must. I didn't see any other dicsussions or suggestions when I have been reading back thru the pages. Does anyone do it the way I've suggested?


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Old 12-26-2010, 08:11 PM   #2
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Thats how I do mine, but I don't know if it is the "best" way to get rid of the pulp.

I think a loose pulp must MAY have a better surface area to liquid ratio???
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Old 12-27-2010, 03:44 AM   #3
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+1

When I use fruit for wine or mead I prefer to use a nylon bag. I've done it now with fruit and spices 1/2 a dozen times with great results. IMHO the wine tends to clear quicker using this method.
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