I didn’t sieve

[Mel]

Hello, newbie here and looking for some advice...

I didn’t sieve or strain my pressed juice, for whatever reason I under estimated the amount of pulp. It’s now all in my demijohn and fermenting nicely. Can I rectify the pulp problem? Strain it now and carry on fermenting? It’s been going for a week.

Thanks in advance

 

[Mr_S_Jerusalem]

Well, technically you do the same thing anyway when you ferment it on the pulp for a week in a primary fermenter.

I don't see any difference, so to my mind straining it now into a clean demijohn would be fine.

As long as it's all sterile, obviously.

And you'll probably want to top it up with something.

Fruit juice maybe.

 

[Mel]

Hi,

Thank you for taking the time to reply. I didn’t realise that you could ferment it on the pulp, I shall decant it this evening.

 

[johncrobinson]

Fermenting on the pulp can give the best flavours and colour to a wine.

But its best not to over do it, You should then decant into a demijohn about half way during fermentation.

Also it is much easier to do the pulp fermentation in a fermenting bucket rather than a demijohn.

Wellcome to winemaking