> Good description "iceberg" effect.... I keep my fruit in a mesh bag as
> well, and when I stir the must I generally turn the bag over, swish it
> around, and submerge it into the must. I will cut fruit up for the mesh
> bag, but I have not put the fruit through a blender. Which doesn't mean
> can't be done, but all of the fruit looks pretty bad and mushy by the time
> I'm done with the primary ferment, so I don't know that I would do it. I
> would be interested it what others have to say.
I make relatively small batches (15L), and don't use a mesh bag in the
way the rest of you seem to. I simply let the fruit float in the must during
pulp fermentation. When it comes time to transfer off the fruit, I rack into
another fermenter with a mesh bag around the far end of the racking tube,
collecting any fruit particles that may come through the tap (I do my pulp
fermentations in HDPE 15 litre "barrels"). When the bulk of the must has
been strained from the fruit, I then empty the remaining contents of the
primary fermenter into the mesh bag, now positioned over the funnel leading
to the glass secondary. When all the remaining fruit is in the mesh bag, I
give it a light squeeze to get as much juice out of the fruit as possible.
It's a little primitive, but I have been doing it for quite a while now with
no problems. Everything, including my hands, is naturally sterilised
thoroughly before the transfer process.
BTW, I am investing in a small fruit press within the next two months or
so, in an effort to remove the manual hand pressing method. I will still
allow the fruit to free-float during fermentation though.