Why not squeeze the straining bag?

I know it's probably an obvious one, but in making a gallon batch of black currant wine, the recipe says not to squeeze the straining bag when removing it. I wondered why as it doesn't explain.

(I use a large double layer fine nylong straining bag. When I lift it out, a hell of a lot of liquid is still in the bag. If I just let it drip through it would take a few days hanging, if I discard it I am losing a good 500ml of liquid. So I disobeyed and squeezed very gently making the bag tight above the pulp but not directly squeezing it until there was about one and a half wineglasses of fluid left amongst the fruit spoils.There was no obvious passage of any puree or anything through the mesh.)

Thanks for any knowledge offered!

Jim

Reply to
jim
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I've not done black currant, but I've done a few fruit recipes (cranberry, peach, peach-mango, mango, pumpkin, blueberry, strawberry) and some stated "don't squeeze", allow to drip, I think they were thinking we had course nylon bags, which I don't use. So I squeezed also. The main purpose I'd guess is to not get the solids coming through. All my fruit wines came out great. Very clear if patient.

DAve

jim wrote:

currant wine, the recipe says not to squeeze

hell of a lot of liquid is still in the

discard it I am losing a good 500ml of

the pulp but not directly squeezing it until

spoils.There was no obvious passage of any

Reply to
Dave Allison

Cool, thanks for the info Dave, I suspected the same :) Jim

peach, peach-mango, mango, pumpkin,

they were thinking we had course nylon

not get the solids coming through. All

currant wine, the recipe says not to

hell of a lot of liquid is still in the

discard it I am losing a good 500ml of

the pulp but not directly squeezing it

fruit spoils.There was no obvious passage

Reply to
jim

Squeeze it and you get more of the pectin, that in turn can cause , unless you use pectin enzyme, the finished wine to be cloudy. Some low pectin fruits you can get away with it, others , again unless you use enzyme, will be cloudy.

Reply to
Davef

Right, thanks. Pectin was on my list of possibilities too. The recipe suggests using a pectin enzyme before yeast is added, which I did. Pressumably there's still some in the pulp which is freed by squeezing then.

Thanks Dave

Reply to
jim

I thought that the reason for not squeezing the bag was to not extract much tannin.

jim wrote:

currant wine, the recipe says not to squeeze

hell of a lot of liquid is still in the

discard it I am losing a good 500ml of

the pulp but not directly squeezing it until

spoils.There was no obvious passage of any

Reply to
Franco

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