Hey all, all the reading I was doing on the port kits got me all excited to try a La Bodega so I ordered one up from George!
Anyhoo, I got it started today. The must just got up to temp so I am rehydrating the yeast as I type and will pitch in about 5 minutes. Te directions say to add the raisins after fermentation has started and then to strain them by squeezing later in cheesecloth after racking to the secondary. Is that how everyone has done it or have you put the raisins in a nylon straining bag during primary fermentation and then just ring them out instead of putting them into the cheesecloth?
Anyhoo, I got it started today. The must just got up to temp so I am rehydrating the yeast as I type and will pitch in about 5 minutes. Te directions say to add the raisins after fermentation has started and then to strain them by squeezing later in cheesecloth after racking to the secondary. Is that how everyone has done it or have you put the raisins in a nylon straining bag during primary fermentation and then just ring them out instead of putting them into the cheesecloth?