the pulp is small and transparent, skins come off very easily.
I cut my pectin enzyme in half for a normal 5 gallon batch.
i started with 50 lbs of crushed grapes.
i added accidently added too much sugar...starting sg was 1.110
i ran out of yeast nutrient...i made my own out of cooking down 3 ripe bananas to a paste and added 1/3 to must.
after 3 days i strained off, 1/2 of the pulp. added 1/3 of banana paste.
after 3 more days i strained off the remainder. added 1/3 of banana paste.
added 1/2 gallon water to get to 6 gallon mark.
as of this am...still have strong ferment going with sg at almost 1.000
smells very good , and taste good.