How fine a sieve for straining wine?

[JoseyJo]

I need to strain the plum wine must I have made. I have scooped out most of the big bits already. How finely do I need to strain it? I have a fairly fine metal sieve which is nice and big and should make an easy job of it - or I have an old pillow case made of almost muslin-like fine cotton, although that will be much messier.... I didn't really want to buy anything else if I don't have to - the nylon sieve I looked at and the cheese cloth I saw in shop were not much finer than the metal sieve I have.
Do I need to get as many bits out as poss, or will smaller bits clear themselves or settle to the bottom anyway?
Thanks for any tips....
Jo

[benner]

Go with the pillow case, best boil it first to remove washing powder residue!

[MKG]

I'd use both - the sieve first to remove what it can (which would tend to block up the pillow-case) and then the pillow case. You still won't have a clear liquid but, as you say, any residue will settle when fermentation has finished. Then again, as it's plum wine, it probably still won't be clear unless you used a pectic enzyme. If you want it REALLY clear, it'll take time, a few cooling sessions and rackings, fining and possibly filtration.

If you just want to drink it, simply rack it off the deposit when fermentation's finished and leave it for a few weeks. Then enjoy - it will be perfectly OK - just don't hold it up to the light to rejoice in its crystal clarity.

Mike

Oh - don't squeeze that pillow-case too hard. Plum residues will happily go straight through the finest mesh in the world if you do that.

[Annpan]

follow up question... I am sure I have books that say not to use any metal utensils for making wine...




Baring in mind that some of my books were first published 100+ years ago, and most normal people wouldn't use them for advice. I already made the same mistake when pickling onions because the 140 year old book I was following was referring to silverware, because sterling silver wasn't around yet

[shell]

not sure about the metal,i was told not use it,i got a cheap plastic one from the euro shop and covered it with nylon curtain net,got a lot for my money too,

[MKG]

I've used a stainless steel sieve for years with no bother. That's the thing, though - stainless steel - it wasn't common at the beginning of the 20th century. Now most utensils are made from it or coated with a non-reactive metal. It's not as if you're going to leave the wine in contact with the metal for any great length of time.

Mike

[JoseyJo]

Thanks for the tips. I used the pillowcase (hopefully not squeezing too hard - I hadn't read your post by then )
I actually used a stainless steel pan for making the must (left for 4 days) as I'd read somewhere not to use other metals but stainless steel was ok - so hopefully it will be! I've bought a plastic fermenting bin for my next attempt (blackberry I hope) as the pan was a bit too small and must kept bubbling through the lid attracting fruit flies... so in fact if my wine survives the flies, the over-squeezing and the metal pan it'll be a miracle. It looks good bubbling away in the demi-john though.
Jo