Adam,
I do use a straining bag. after you add the boiling water, allow the must
to cool before adding the pectic enzyme - just stir it in the must, it will
break down the fruit. Please do as Ray suggests, to stir the must and punch
down the bag twice a day during fermentation. Just an added note, I have
found that freezing certain fruits and then allowing then to defrost before
making the wine, helps the fruit break down even more and gives you more
juice/taste. It seems to work very well with Rhubarb, pumpkin,
strawberries, and cranberries. Good-luck.
Darlene

"Adam Lang" > wrote in message
...
> oops, needed to set email and name, sorry
>
> <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?
> >
> >
>
>