Muscadine juice with a lot of pulp

[olusteebus]

I have some Muscadine juice that I pressed out myself (actually squeezed out myself) and it has what looks like to me way too much pulp. I started to strain it before fermentation but I am now thinking that there is sugar in that pulp and I should leave it as is. I just did not want all the lees.

Do you agree that I should not strain or would you strain.

 

[dralarms]

Don't strain it. That stuff will fall out on its own, you can loose flavor if you take it out too soon.

 

[jamesngalveston]

have you added any pectin enzyme to it yet.

 

[Thig]

I would not strain it. I recently bottled a batch that I made about 15 months ago and it turned out great. I fermented on the whole crushed Muscadine. It did take a little while to clear but the flavor is very good.

Sent from my Nexus 7 using Wine Making mobile app

 

[olusteebus]

have you added any pectin enzyme to it yet.

No but I will thanks