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I add pectic enzyme to all my fruit wines for better extraction of flavor and color. It has sometimes really helped clear the wine later. I think straining with a bag after primary fermentation and then letting it settle should work; worked for me. Pressing may just make more fine particles...

I have made Traminette from fresh pressed juice several times. DAP is diammonium phosphate, a nitrogen source for yeast. It is better to use something like fermaid which contains DAP, and vitamin like compounds, yeast hulls and other better sources of nitrogen. This keeps the yeast happy so...