[Scholastic Brewer]

Hey all,

I have recently been doing a bit more digging into fruit wine making, and it seems like there are a couple different methods on how to extract the flavor from your fruit. I went to a seminar in September where they advocated soaking your pulp for around three days and then straining off the juice and fermenting that. Alternatively, I read in a book ( the title of which I have unfortunately forgotten) that you can start your fermentation on the pulp, and strain off the juice after about a week and continue the fermentation. I went with the second method because I was loosely following a recipe from that book. It worked like a charm, but because there was no juice for me to pitch my yeast into (it was simply water and pulp) I couldn't get an initial hydrometer reading, and so I have no idea of the abv of the wine.

Has anyone tried different methods that they think are better, or have any tips?

Thanks for the help!

[Bob357]

Unless you added water, which would be highly irregular, what you had before pitching was pulp and juice. you would check the SG of the juice.