Hi all, Im not sure how to word his question but I will try my best, I have been making wine for a few months now and learning all the time but one thing I would like to learn a better method for is straining the fruit, I start by adding all my ingredients in a fermenting bucket and stir for the first few days but after a week I need to transfer the juice to the demijohn, I do this using another bucket and some muslin then when i have all the juice in the second bucket I use a funnel with more muslin and pour into demijohn. Is using muslin the best way or is there an easier way? plus I usually need help at this part holding the muslin and I find it clogs up too easy. I hope this makes sense, Thanks
J
J