Why not squeeze the straining bag?
 

I know it's probably an obvious one, but in making a gallon batch of black currant wine, the recipe says not to squeeze
the straining bag when removing it. I wondered why as it doesn't explain.

(I use a large double layer fine nylong straining bag. When I lift it out, a hell of a lot of liquid is still in the
bag. If I just let it drip through it would take a few days hanging, if I discard it I am losing a good 500ml of
liquid. So I disobeyed and squeezed very gently making the bag tight above the pulp but not directly squeezing it until
there was about one and a half wineglasses of fluid left amongst the fruit spoils.There was no obvious passage of any
puree or anything through the mesh.)

Thanks for any knowledge offered!

Jim

Why not squeeze the straining bag?
 

I've not done black currant, but I've done a few fruit recipes
(cranberry, peach, peach-mango, mango, pumpkin, blueberry, strawberry)
and some stated "don't squeeze", allow to drip, I think they were
thinking we had course nylon bags, which I don't use. So I squeezed
also. The main purpose I'd guess is to not get the solids coming
through. All my fruit wines came out great. Very clear if patient.

DAve

jim wrote:
> I know it's probably an obvious one, but in making a gallon batch of black currant wine, the recipe says not to squeeze
> the straining bag when removing it. I wondered why as it doesn't explain.
>
> (I use a large double layer fine nylong straining bag. When I lift it out, a hell of a lot of liquid is still in the
> bag. If I just let it drip through it would take a few days hanging, if I discard it I am losing a good 500ml of
> liquid. So I disobeyed and squeezed very gently making the bag tight above the pulp but not directly squeezing it until
> there was about one and a half wineglasses of fluid left amongst the fruit spoils.There was no obvious passage of any
> puree or anything through the mesh.)
>
> Thanks for any knowledge offered!
>
> Jim
>
>

Why not squeeze the straining bag?
 

Cool, thanks for the info Dave, I suspected the same :)
Jim

"Dave Allison" > wrote in message . ..
> I've not done black currant, but I've done a few fruit recipes (cranberry, peach, peach-mango, mango, pumpkin,
> blueberry, strawberry) and some stated "don't squeeze", allow to drip, I think they were thinking we had course nylon
> bags, which I don't use. So I squeezed also. The main purpose I'd guess is to not get the solids coming through. All
> my fruit wines came out great. Very clear if patient.
>
> DAve
>
> jim wrote:
>> I know it's probably an obvious one, but in making a gallon batch of black currant wine, the recipe says not to
>> squeeze the straining bag when removing it. I wondered why as it doesn't explain.
>>
>> (I use a large double layer fine nylong straining bag. When I lift it out, a hell of a lot of liquid is still in the
>> bag. If I just let it drip through it would take a few days hanging, if I discard it I am losing a good 500ml of
>> liquid. So I disobeyed and squeezed very gently making the bag tight above the pulp but not directly squeezing it
>> until there was about one and a half wineglasses of fluid left amongst the fruit spoils.There was no obvious passage
>> of any puree or anything through the mesh.)
>>
>> Thanks for any knowledge offered!
>>
>> Jim

Why not squeeze the straining bag?
 

Squeeze it and you get more of the pectin, that in turn can cause ,
unless you use pectin enzyme, the finished wine to be cloudy. Some low
pectin fruits you can get away with it, others , again unless you use
enzyme, will be cloudy.

Why not squeeze the straining bag?
 

Right, thanks. Pectin was on my list of possibilities too. The recipe suggests using a pectin enzyme before yeast is
added, which I did. Pressumably there's still some in the pulp which is freed by squeezing then.

Thanks Dave

"Davef" > wrote in message oups.com...
> Squeeze it and you get more of the pectin, that in turn can cause ,
> unless you use pectin enzyme, the finished wine to be cloudy. Some low
> pectin fruits you can get away with it, others , again unless you use
> enzyme, will be cloudy.
>

Why not squeeze the straining bag?
 

I thought that the reason for not squeezing the bag was to not extract
much tannin.



jim wrote:
> I know it's probably an obvious one, but in making a gallon batch of black currant wine, the recipe says not to squeeze
> the straining bag when removing it. I wondered why as it doesn't explain.
>
> (I use a large double layer fine nylong straining bag. When I lift it out, a hell of a lot of liquid is still in the
> bag. If I just let it drip through it would take a few days hanging, if I discard it I am losing a good 500ml of
> liquid. So I disobeyed and squeezed very gently making the bag tight above the pulp but not directly squeezing it until
> there was about one and a half wineglasses of fluid left amongst the fruit spoils.There was no obvious passage of any
> puree or anything through the mesh.)
>
> Thanks for any knowledge offered!
>
> Jim