Straining Pulp from Must? - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Straining Pulp from Must?

Reply
 
Thread Tools
Old 08-18-2008, 04:23 PM   #1
ms8miranda
Recipes 
 
Jun 2008
Posts: 49
Liked 1 Times on 1 Posts



From what I read, it appears some people strain the pulp off the must before adding yeast and some people strain it just before putting it in the secondary vessel. Does it matter which way it is done?

 
Reply With Quote
Old 08-18-2008, 04:59 PM   #2
JWHooper
Recipes 
 
Jul 2008
Michigan
Posts: 164

I leave it in until it is time to put it in secondary. I use a fine mesh bag so I can squeeze the juice out of the must to extract the most flavor, which I usually do a couple of times over the last few days before I go to secondary.
__________________
Drinking: nothing yet
Primary: EMPTY!
5 Gal: Cherry wine
3 Gal: Welch's grape wine
1 Gal: Edwort's Apfelwein
1 Gal: Welch's grape with a pint of Apfelwein
1 Gal: Edwort's Apfelwein
1 Gal: Edwort's Apfelwein
1 Gal: Edwort's Apfelwein
Bottled/Aging/Kegged: Edwort's Apfelwein
Future Projects: lot's more wine! :)

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Grape Pulp jgardner6 Winemaking Forum 3 08-14-2009 03:32 PM
Apple Juice, Apple Pulp, and Cyser digdan Mead Forum 1 04-18-2009 01:12 AM
Fruit additives - Whole, dice it, mash it, pulp it, juice it? patrick767 Mead Forum 13 01-23-2009 03:42 AM
Apple Pulp at the bottom BigStone777 Mead Forum 4 10-27-2008 11:39 AM
Oh No! Pulp! Help me with the Pulp! mew Winemaking Forum 3 02-11-2007 09:06 PM


Forum Jump