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Old 10-06-2012, 08:23 PM   #1
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Default Siphoning strategy

Well I am sitting now looking at the mess I have made and wondering how to fix it. I have about 25 lbs of grape to ping-pong sized crab apples sitting in my primary with about 2 gallons of sugar water and 5 Camden tables. I froze the crab apples and then as they thawed I mashed them up. So what I have is a slurry of sugar water and crab apple mush. It smells good and I am ready to pitch my yeast starter, but. . .

How on earth am I going to siphon out the fermented wine in a week or so? I followed this same process with some homegrown grapes, but in a much small quantity. I just poured the pot into my fermenter and caught the mash in a nylon bag. 25 lbs of crab apples is going to be a totally different story. The problem is I am just now realizing this. Should I attempt to separate the juice from the mash now or wait until after initial fermentation? If I do it now, I could pour through a colander or something and slowly separate it out.

Or I could wait until after initial fermentation. I am thinking that I wouldpush my metal straining pot down into the mash and then put my racking cane into that. It should keep enough of the mash away from the cane so as to avoid clogging it up.

I could just attempt the cane right into the mash, but I think it will clog in seconds. Any suggestions?

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Old 10-06-2012, 08:40 PM   #2
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I always put my fruit in mesh bags, but some still escapes. You can try a couple of things.

One is to get a very large mesh bag from the homebrew store, and then line an ale pail with it. Pour the must into that, and then take the bag and tie it. That will contain most of the big chunks, but still ferment on the fruit (sanitize first, of course!).

Siphoning is going to be a huge PITA, but if you move to secondary before 7 days, you should be ok to pour/strain if you want to go that route.
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