Sometimes I use boiling water and sometimes cold water but I generally just
cut up the fruit, pour water over it, add pectic enzyme and campden and let
it set for 24 yours. Then I add anything else I am adding and ferment.
After 3 to 5 days the pectic enzyme will have broken down the pulp and you
can strain and press (if necessary) and you will get virtually all of the
juice.

These are general instructions and some fruit may require special handling.
Some fruit require de-seeding or removal of the skinning and others not.

Ray

<no> wrote in message ...
> Reading through a variety of recipes, there are a variety of ways to
extract
> the juice you need to ferment. Some have you crush the fruit and put it
in
> the bottom of your primary and pour boiling water over it and then add
yeast
> to that and rack off the must. Others have you add crushed fruit to a
grain
> bag and pour boiling water over that and then ferment the juice.
>
> Is there a general rule of thumb for how to handle it or certain fruits
have
> to be handled certain ways or is it just personal preference?
>
>