Hi All,
I’ve been doing fruit meads and some fruit-added beers/wheats for years now. And it’s always a nightmare to deal with the contents of the fermenter when there are pits/seeds/skins/etc. in there. Not to mention pumpkin mash LOL.
I’ve eyeing the Blichmann “WineEasy” setup where it basically uses a vacuum pump and a kettle that they altered to turn into a vacuum press. Has anyone had experiences with them yet? Or any similar setups by other makers? I’m thinking I could transfer my 5+ year old cherry mead that still has all the fruit in it, and use something like the WineEasy to press out the goodness in a somewhat sterile fashion. Thoughts?
Thanks,
G.