Hi Rick

For separating juice from solids, I use a fine mesh strainer, or "jelly
bag" type material. We buy material at the dry goods store and make
our own bags.

However, my reference to "methods" was intended to convey the
differences in end product between "hot process", "cold process",
and "room temp process" wines. Briefly:

1. Hot process - done pretty much exactly as you would when
preparing juice to make jelly. In this case, the heat not only drives
off many of the volatiles, but it forms a substance called furfural
which gives things that "cooked" flavor. Some folks won't eat
a fresh strawberry, but just love strawberry jelly. Here is one
solution for such personal preferences.

2. Room temp - Pretty much self explanatory.

3. Cold process - This can be done by first chilling the fruit to about
40f in a refrigerator. Since sugar will have to be added when
assembling the must anyway, I usually do these as a sugar
extraction. Process the fruit while still cold. Slice or dice (not
too
finely), or lightly mash berries. Add sugar and stir. Add sulfite to
neutralize the browning enzymes and take care of at least some of
the oxidizing that might otherwise occur. Cover and return to
refrigerator. Stir twice a day. The sugar should do it's work in
about 48 hours. It helps if you then add some water and give it
another 24 hours to finish. The juice is then separated from the
solids and the juice used to assemble the must. Proceed with a
normal "cool ferment" technique.

Keep in mind that any time you smell something, it had to be volatile
enough to escape from the juice/must/wine in order to reach your nose.
Things which escape in this manner will no longer be present in the
finished wine. Thus, the "cold process" and "cool ferment" techniques
are the best guaranty of a "fruity" wine because they minimize the loss
of volatiles. HTH

Frederick


"Rick Vanderwal" > wrote in message
...
> what are the ways you would suggest extracting juice only from
strawberries?
> pressing in cheesecloth? juice extractor? victorio strainer? just
> curious about the different kinds of methods you might use, especially for
> something as finely pulped and heavily seeded as strawberries.
>
> Rick
>
>