Ive currently got my plum wine on the go. All the plums were mashed up and put into a straining bag, which is shut with a plastic clip, then the bag full of plum pulp put in the fermenting bucket along with the water, extra sugar, and all the other gubbins needed. It had a day on campden followed by a day for the pectolase to work before the yeast was pitched on the 8th this month,
Now, its fermenting away nicely, but ive seen it suggested that the bag with the fruit should be removed after 5-7 days.
What is the actual criteria for removing the bag? If I remove it now, while the ferment is still reasonally vigorous, surely i'll lose some of the fruit flavours and fruit sugars? Should I leave it until the ferment has noticeably slowed?
Now, its fermenting away nicely, but ive seen it suggested that the bag with the fruit should be removed after 5-7 days.
What is the actual criteria for removing the bag? If I remove it now, while the ferment is still reasonally vigorous, surely i'll lose some of the fruit flavours and fruit sugars? Should I leave it until the ferment has noticeably slowed?
