How sweet it is.....

After one week in the primary fermenter, this is the mash we created.



Using a funnel, a strainer, and a pyrex measuring cup, we transferred the mash from the primary to the secondary fermenter, or carboy.

We soon realized our error in not using a cheese cloth strainer. (Having made pear wine before, not to mention gallons of strawberry and blackberry wine, we had not experienced this much pulp in the transferal process). A great solution may be to use a cheese cloth sack for the initial fermentation. Then you could simply squeeze out the excess juice, keeping the bulk of the mash separate from the precious drops of wine.



There's more than one reason to make your own wine!