Straining bag

[steve4520]

I'm going to be making some blackberry wine shortly and most recipies require a straining bag.Searching through Amazon there's fine mesh and coarse mesh. Which would be best for blackberries ? ...TIA

 

[Gunge]

I use fine mesh. Ferment on the pulp for 3 or 4 days then tip the lot into the straining bag and a good ol' squeeze. Course mesh would let the lot through.

 

[braziliain]

I use 300 micron bags from BJ Filters on eBay. Great price and first class service. He has even tailor made me a bag for my coolbox mash tun.

 

[stan.distortion]

A muslin bag will work ok but you'll end up with a lot of sediment, I did 2 batches recently and there's between a pint and a pint and a half of sediment in the bottom of the demijohns at the mo.

 

[steve4520]

Thanks for all the replies and I'll go for the fine mesh then rack any excess sediment off.

 

[ScottE75]

Without wanting to hijack this thread, I'd like to ask how people sterilise their straining bags?

 

[britton]

Without wanting to hijack this thread, I'd like to ask how people sterilise their straining bags?

just soak it in some water mixed with starsan for 10 mins.

 

[Cwrw666]

Or put it in a jugful of boiling water. Starsan doesn't touch wild yeast.

 

[Clint]

I boil my hop bag.

 

[Mavroz]

I Soak straining and hop bags in starsan solution for half hour or so...

 

[ScottE75]

Thanks guys . OP got me thinking for when I do raspberry wine.

 

[braziliain]

I soak mine in oxi and rinse to clean. Then before I use it I drop it in some boiling water and click the gas off so it doesn't scorch. 10 mins later I whip the badger out and get straining .

 

[Rodj]

I always sterilise mine. Old nylon plain net curtains are also useful: I use a piece for initial straining when there are biggish bits of whatever to strain out, to avoid completely clogging a fine-mesh bag. Then do the fine-mesh straining. It's a bit more hassle but overall I think it's quicker.