sangwitch
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- Aug 16, 2006
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When making wines with fruit, does anyone out there add their fruit to the primary without using a straining bag?
Are the purpose of the bagseasier clean up?
It seems to me that there would be more surface area of the fruit exposed if it was dumped into the primary allowing more extraction of fruit flavor and body.This is my theory. comments?
Are the purpose of the bagseasier clean up?
It seems to me that there would be more surface area of the fruit exposed if it was dumped into the primary allowing more extraction of fruit flavor and body.This is my theory. comments?