"frederick ploegman" > wrote in message
...
>
> Hi Tom
>
> As an alternative to the other suggestions here about what to do in
> futu
>
> About the only time solids have to be left in the primary is when
> alcohol is needed to act as a solvent to extract certain desirable
> components from the solids. (such as is the case with red grape wines).
> Any time this is not the case, the juice is extracted _before_ ferment
> begins and the ferment is conducted as a "juice only fermentation".
> (such as is the case with white grape wines).
>
> With Strawberries, I know of no such benefit, so, why not do these as
> "juice only" in the future. There are any number of ways to extract the
> juice prior assembling the must. Since the method of extraction can
> have a substantial effect on the outcome, you will want to choose the
> method according to your personal tastes.
>
> And, doing it this way will eliminate the problem of adjusting pre-pitch
> PA to get exactly the amount of alcohol you want in the finished wine.
> HTH

Hmmm.....The term "juice only" here seems to have caused some
confusion. Maybe if I changed that to read "Liquids only fermentation",
or, "Without solids fermentation", it would make more sense.

IOW - If you are working from a "country" recipe that calls for 2
pounds of fruit, you _still_ use just 2 pounds of fruit. You just extract
the juice and discard the solids, then use that amount of juice to
assemble the must.

Hope it makes more sense this way. HTH

Frederick