Nylon Straining Bags

[PAC762]

I'm doing my first fruit wine using actual fruit, rather than juice, concentrate, jam or preserves. I'm planning to make pineapple wine using canned Dole crushed pineapple (The grocery store had a sale). I went to my LHBS and they had both fine and course straining bags. I bought both just to be on the safe side....

Which type should I use?

Also, if I do different fruit wines in the future, what is the rule of thumb for deciding whether to use fine or course bags?

 

[EvilTOJ]

Either one will work fine. Even with the fruit all smushed up it still won't seep much through the holes. But if I have to recommend one, I'd use the fine straining bag.

 

[PAC762]

Thanks!