If I put the fruit in a straining bag and pour water over it and the pectic
enzyme in, will the enzyme get in through the bag and still do it's work?

"Ray" > wrote in message
om...
> 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?
> >
> >
>
>