I understand that he stated "jelly bag", but from his description of the
application, it seems that something else would be preferable. And, although
the construction that you described would be quite appropriate for making
jelly, or fine filtering of a substance, it wouldn't work very well for
suspending fruit in a primary. I suspect his recipe states something like
"put the fruit in a jelly bag, and ....", because the recipe was written at
a time when the average household had such things and they were readily
obtainable. There are better things for the purpose, and if he doesn't have
any jelly bags handy, it would make more sense to look for a more suitable
substitute. When he's ready to strain the fermentation, the device you
suggest --- without the fine material --- would work, but a funnel with a
strainer (or course bag) would work better.

"Ant" wrote in message
...
with all due respects Mr Shepherd stated a jelly bag.!
Stephen
"Negodki" wrote in message
...
"Ant" wrote:

I have a book on home preserving which says in the event that if you don't
have a "jelly bag" try improvising with a very clean piece of fine
material
( cotton) laid over a large nylon (not metal) sieve.

Isn't Mr. Shepherd trying to make a pear wine, not jelly? His stated purpose
for the bag is to hold "pear chunks and chopped golden raisins", presumably
to extact their flavour into the must. If so, he would be better off with a
course material, or no bag at all, to extract the maxium amount of flavour,
tannins, and colour. A fine filter would be counter productive.