Sorry, I was unclear as to what I meant. I was referring to the stabilizing chemicals. Although, as to the fruit part, should I strain it through a boiled muslin bag then toss the bag in? I was just planning on pouring the puree in then racking on top of that with no bad/straining. I was thinking that the super kleer would drop what I don't want later. Also, I didn't use any pectinase, but I didn't think I'd have to with the puree. Thanks again!
I'm glad to hear the color is good. I used mostly buckwheat and clover honey and it was SO dark. I am going to use some really nice orange blossom to back sweeten this traditional as needed, but hoping that I don't have to use much.
I'm glad to hear the color is good. I used mostly buckwheat and clover honey and it was SO dark. I am going to use some really nice orange blossom to back sweeten this traditional as needed, but hoping that I don't have to use much.