Oregon cherry puree wine

[finnkuusisto]

I'm making one gallon of cherry wine using a can of Oregon fruit puree. I just racked it for the first time this morning and lost a lot due to a good portion being sludge-like. Is this typical or is there a way to get more wine out of the primary? I originally thought I might be able to strain it, but it looks like the puree would just seep through.

 

[Yooper]

Yes, that's typical. I like to make a bit of extra must, and keep it in a sanitized wine bottle or growler with an airlock, to use for topping up. Otherwise, you can top up with water or with a similar wine. Many of my recipes take topping up into account, and are at a higher OG to begin with, assuming some water added at racking.

 

[finnkuusisto]

Thanks. Maybe I'll start the batch at a larger volume next time.