I just started my first wine from whole fruit, what should be a sparkling raspberry wine. I used a recipe on Jeck Keller's site, but I didn't anticipate the amount of pulp that whole fruit would make, so now I have a 4 L carboy full of chunky raspberry juice. I don't think I'll be able to rack it with this much pulp. I suppose I should have used a muslin bag or something. What do I do now? I actually haven't pitched any yeast yet; I've only mixed the ingredients and added a campden tablet. I would pour it out and streain it, but I'm afraid I'd oxidize it. But maybe that's not a prblem because I haven't pitched the yeast yet. Help!
Keg 1: Dunkelweizen
Keg 2: Empty