Reddit reviews 2 Pack Large Reusable Straining Bag Nylon Filter Mesh Food Strainer Bag Nut Milk Bag Yogurt Strainer, Sieve Soy Almond Milk Nuts Fruit Juice Cold Brew Home Brewing, 60 x 45 cm/ 24 x 18 Inch
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Package includes: 2 large straining bags; Size: 60 x 45 cm/ 24 x 18 inch, it will hold up to 55 lbs of grainDesign: large bag with a wide opening and drawstring, easily fits over any jug, jar, food processor or blender for easy filling, very fine nylon mesh lets liquids through, no particulates, debris or solidsUsage: a multipurpose food straining bag, good for making nut milk, soy almond milk, cold brew, green juice, soup, jelly, grain brewing, fruit wine, breweryReusable and toughly durable: the food grade strainers are easy for daily use, make your own drinks and snacks, pure and healthy food for you and your family, easily cleaned up and fast dryingSATISFACTION GUARANTEED!*We offer a *Money Back Guarantee* so you can buy with peace of mind. If you're not 100% satisfied, you get your money back.
It depends on if I'm going for a hooch cider or something closer to a wine. For the hooch route I just toss everything into the primary with an appropriate amount of extra sugar, add hot water and mix until the sugar disolves, then wait for it to get to room temp and add my yeast. Let it bubble away, add more sugar if I plan on step feeding for extra alcohol content, and when the bubbling slows/stops I pour/siphon it into another container. The leftover pulp/pommace/yeast is a great nutrient for the next batch, so I usually scoop the gunk off the bottom into a ziplock and freeze it for the next time I'm doing a juice-only brew or sugar wash.
For something more like a wine I'll boil the fruits with sugar and acid (vinegar/lemon juice) to get a weak invert syrup with lots of fruit flavor then toss the fruit it in a straining bag. I'll either reference an existing recipe (winemaking.jackkeller.net has good starting points for pretty much any sort of fruit wine) or guestimate on whether to add tannins and acids, then let the yeast do it's thing in the primary. Give it a week or so on the primary then pull out the fruit and transfer it to individual gallon bottles with an airlock and leave it for a few months, then rack/clarify it and bottle it up.