"Must" filter idea

[boozeforbaby]

I have been making raspberry wine in 5 gall batches using a small boots wine press to filter off the skins after 5 days of fermentation. This involves squeezing the liquor through the must bag by hand and then pressing the solids which is time consuming and laborious. To avoid the hand squeezing stage, it occurred to me that I could utilize a 5 gall carboy from a commercial water cooler (which a have a few of)
By using the container as a hopper and removing the bottom, inverting it and placing a strong plastic grid covered by plastic mesh just above the neck.
A fine mesh cloth bag or muslin pillow case placed inside and would be filled with the must containing solids and covered with a cloth and left to drain into another container overnight.
The remaining solids left in the hopper would be pressed the following day.

My concern is that it would clog up and gravity alone would not be strong enough to pull the liquid through the fine mesh of the filter bag even given quite few hours. Then again it should gradually leak through anyway - maybe?

I would be grateful for any opinions please

Here is a link to an illustration which can be copied and pasted into the browser

<a href="http://s783.photobucket.com/user/sausag ... l.jpg.html" target="_blank"><img src="http://i783.photobucket.com/albums/yy11 ... 7ew8ul.jpg" border="0" alt=" photo bottle_zpsnm7ew8ul.jpg"/></a>

[boozeforbaby]

this link works! - sorry

http://i783.photobucket.com/albums/yy11 ... 7ew8ul.jpg

[Wonkydonkey]

You don't say anything about using pectinase. To help with the breakdown of the fruit, it would help tremendously in the filtering stage. But that's what I have found, since using it.

I hope this helps

[boozeforbaby]

Pectolase or pectin enzyme - I always use that