Fruit wine, do I want to take the fruit out at 1.020?

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abefroman

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Fruit wine, do I want to take the fruit out at 1.020? Or leave it in throughout primary?
(Specifically jalapenos and raisens, for a 1 gal batch, the SG is a 1.030 now)

And when I take it out, do I squeeze the bag?
 
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