When using a straining bag for fruit can you let the must submerge in the straining bag while it is fermenting....? Or should you let the must ferment then stain thru the bag into the secondary carboy? Thanks in advance!!
It is a matter of style. On a small batch you can float the fruit in a bag but for a large batch I don't see that as feasible. I just ferment on the fruit and then strain it. As I said, it is a matter of style.
Ray
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