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i appreciate the input. I wondered if leaving the mashed fruit in the primary would add to the flavor or not. I also wondered if a recipe calls for using 4 lbs of fruit for a gal of wine and that 4 lbs of fruit ran thru a press would create say a quart of juice, would the quart be equivalent to...

new to wine making and had a question. If a fruit press is available to me, what are the advantages and disadvantages to using mashed fruit as apposed to fruit juice from a press in primary fermentation? I am looking at soft fruits (peaches, strawberry, blueberry etc.). Just hoping to get some...