Fermenting on pulp

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It should be stressed that only sound fruit should be used. It is simply not worth using damaged fruit and running the risk of producing a wine with off-flavours. If the risk does seem worth taking then add 1-2 Campden tablets per gallon/4.5 litres to kill off any bacteria 24 hours before the yeast is added. Care should always be taken to see that the ingredients are properly washed – with fruit and flowers it is perhaps obvious to remove dust, insects, etc. but it is equally important with grain, and even with dried fruit, which though packed and marked β€˜washed’ contains a mineral oil which will affect the fermentation.

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