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?