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I guess that you surely can make wine from fruit which has been juiced in such a manner.If you have been studying the wine making process, once the primary fermentation (in its open topped vat, tub, bucket) is complete, the fruits juice is then separated from the pulp/meat of its fruit and racked (transfered) into the secondary fermenter.The finer the fruit is chopped, the more sediment you will be forced to deal with during the racking and bottling steps, though.oxeye
I guess that you surely can make wine from fruit which has been juiced in such a manner.
If you have been studying the wine making process, once the primary fermentation (in its open topped vat, tub, bucket) is complete, the fruits juice is then separated from the pulp/meat of its fruit and racked (transfered) into the secondary fermenter.
The finer the fruit is chopped, the more sediment you will be forced to deal with during the racking and bottling steps, though.
oxeye
