- Registrován: 2018-01-25
- Příspěvky: 2
Ferment with or without fruit pulp?
I have been reading about how most people crush the fruit and leave it with the must to ferment together in the primary. I happen to have a fruit press. Personally I would prefer to press the juice and toss the skins because it would make it easier for me in the long run. I am just wondering if people ferment with the pulp because they don't have a press or if it is recommended to ferment with the skins.
Also, I hear that it is better to add fruit to the secondary but I am not sure why. If so, how do I manage this if I am going to be adding juice only?
I didn't find the right solution from the Internet.