Citrus wine and pulp

I have question about citrus wines if anyone would be kind enough to provide an answer.

I've read some recipes for grapefruit wine that call for the pulp to be left in the fermenter during primary fermentation (pulp held in a strainer bag), while other recipes do not. Additionally, the recipes that I have seen which do not include the pulp add pectic enzyme and the recipes that use the pulp do not call for the addition of pectic enzyme.

Pulp w/o pectic enzyme or no pulp w/ pectic enzyme? Pros and Cons of either method?

Thank you for taking the time to share your wisdom!

 

I don't claim to "know it all" but here;s my 2 cents.

PECTIN ENZYME......use it anytime you are concerned about pectin haze.

PULP IN PRIMARY FERMENTATION......i'm not so sure with citrus fruit but some place raisins in wines as a "natural yeast nutrient", i could imagine the "leave in the pulp people" are using the pulp for this reason instead of the raisins. I could be completely wrong about this and the real reason could be to keep the leprechans out of your wine but who knows.

 

Leave the pulp! I do for all my fruit wines, you'll get maximum flavor extraction that way.

 

I work at a state prison and and the convicts make wine with grapefruits and oranges the state gives them as part of their meals. They leave the pulp in there. It always smells disgusting when we find it and dump it out.
I've tried to make honey/grapefruit "mead" with grapefruit juice (no pulp) and it is not really drinkable, very acidic with an somewhat unpleasant aftertaste.

 

Thanks all for the suggestions. I'm going to leave the pulp in. Prior to pitching the yeast I will add pectic enzyme, followed by Campden tablets.

Madscientist451, I'm not sure what the take home message was, don't go to prison? That is always sound advice.

 

The message is this: using grapefruit and oranges is most likely going to produce a very acidic and possibly disgusting smelling wine. However, I think its a worthwhile experiment to see if you can make something drinkable.