- Apr 5, 2022
- Reaction score
Any one use a food mill to process fruit before fermenting? I'm looking to make another Blueberry/Plum/Lemon batch of wine. The frozen plums last time only were squeezed thru cheese cloth. The skins I want to avoid since the last batch came out so smooth but was thinking the sweet plum pulp could improve on the next batch. Plum skins are tart, some skin will make it thru the sieve, but not a lot. My last batch of plum using EC1118 has a pretty tart finish taste from the skins.