Should I squeeze juice from fruit pulp in bag

[gmlkm]

Hi
I'm making a fruit wine (apple). Some recipes say do not squeeze the pulp in the grain bag when removing it before racking wine to secondary. Some say squeeze the juice from it. Can someone please explain the controversy?

 

[Luc]

Apples are normally made by pressing and not by pulp fermenting.

Pulp fermenting will introduce a lot of pectine and starch.

So I would drip the bag and not squeeze it. And when you have to squeeze, squeeze lightly.

Use a lot of pectin anzyme otherwise the wine will not clear.
Two to three times the prescribed dose I would suggest.

Luc