I have never used a straining bag like that but I would guess that it would.
However you do need to punch down and kneed the fruit once or twice a day
even if it is in the straining bag.

Ray

"Adam Lang" > wrote in message
news
> 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?
> > >
> > >
> >
> >
>
>