I am very new new to wine making- this is my first ever attempt so please excuse any stupid questions! I discovered this forum for another brewing one and this seems to be the place where all of the wine making experts reside. It has been so informative (so many thanks already).
I decided to make a plum wine using the huge bounty of plums growing in my garden. I bought a primary fermenter (23L plastic barrel) from wilkos and two 1L DJs. Following a recipe I found on the internet, I added the fruit and other ingredient straight to the barrel (no muslin cloth or anything to hold the fruit). I have stirred it each day. So far, the fermentation has been going 3 days.
- How much longer should I leave it to ferment on the pulp?
The recipe now says to remove the pulp- How do I do this? I thought about sterilising a sieve and squeezing this into the opening at the top of the primary fermenter and having a go at sieving it out? If I had another large barrel I would just try and transfer and sieve into there're... But I don't! How can I do this without introducing oxygen and risking oxidation?
Any help would be much appreciated!
