Fermenting on pulp

This method was originally developed as a means of producing red wine (as in commercial wine) but it also serves a number of other functions. Some ingredients are not amenable to pressing, either because the juice is difficult to extract, or even that no juice is present. Certain fruits, flowers, herbs and grains are typical of these, and if the recipe stipulates soaking for a given period before adding yeast, make sure that the must is sulphited in order to stop the growth of micro-organisms which may cause contamination.