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(Ben Rotter) wrote in message . com>...
> Hi all,
>
> I'm just interested in trying to get a consensus on whether most fruit
> winemakers here do juice or macerated (i.e. inclusion of
> skins/pulp/whole fruit) fermentations when making *white* wines from
> non-grape fruits:

Regardles of the fruit, I almost always do a cold soak over a couple
of days with pectic enzyme and sulphite. I usually also first freeze
the fruit.
I then choose to ferment on pulp or not depending on if I think there
is any benefit.

>
> 1. Have you made more than, say, 5 white non-grape fruit wines
> *without* a fermentation maceration on the skins/pulp/whole fruit
> (i.e. juice fermented)?

Rhubarb, raspberry, gooseberry, red currant I've done this way

>
> 2. Have you made more than, say, 5 white non-grape fruit wines *with*
> a fermentation maceration on the skins/pulp/whole fruit (i.e.
> macerated)?

Plum, elderberry, black currant, apple, rose hip I've done this way

>
> 3. Do you do more of (1) than (2) or vice versa?
>

I find that I am more and more often fermenting on the pulp. By the
way,
I don't use a straining bag during fermentation, but do it the old
fashioned way with a cap and all. great fun by the way.

> 4. Do you prefer one to the other - if so, why? Or does it depend on
> wine type/style?

I usually try to judge from the type of fruit

>
> 5. Do you believe you get more *flavour* extraction through use of
> fermentation maceration?
>

Yes, that is my argument.

>
> Shame UseNet doesn't do polls :-)
>
> Thanks for your responses - the more the better,
>
> Ben