completely LOST!

[bzbakr]

Ok, I havent even squished one grape yet, and Im completely lost! The booklet that came with my kit for making fresh fruit wines isnt helping either! Before I go into all the things swimming around in my head, lets just tackle the first. It says that I should smash my grapes inside a straining bag and leave the pulp in there. It says to just tie it up and leave it in the primary along with the juice. It seems as though that would get a bit messy to squeeze that bag when necessary. Can you just leave the pulp in with the juice and strain later?? "SIGH"

 

[grapeman]

You will be glad later when you have put the grapes in the bag. Messy, not bad. Does it save a big mess later, absolutely. Be sure you use pectic enzyme to help break the pulp down. After it has fermented for a number of days, the pulp is well broken down and is easy to squish out by hand.