For reasons I can't even explain, I made a sugar beet wine. To make it, I had to cook the sugar beets and then to maximize the sugar extraction (I didn't add any) I decided to run the cooked beets through a blender. The result was 5.5 gallons of liquid that is the consistency of loose apple sauce.
To that, I aerated and hit it with pectic enzyme and some yeast, and let it go. It's about a week in, and amazingly, it really hasn't settled much. There is so much pulp, that it's still to the top.
I have no idea exactly how much sugar was in it because 1) my hydrometer was broken and 2) I don't think you could have measured it with all that pulp. It was pretty sweet though.
So, it's been a week now, and fermentation is slowing down. Any suggestions on how to leave the pulp behind and get it to secondary without losing a ton of liquid? I'm concerned about oxidation too. On this batch, I have not used any sulfite yet - not sure if I should bother at this point. I really can't think of a way to do this without introducing a ton of oxygen.
Thanks,
--Jeff