Picture posting is enabled for all :)
actually i think if i tread on anything with my feet my wife and friends will never touch a drop!!!!
When I was making a fruit based wine I didn't strain the fruit once it was crushed just ensured that all pips and green bits (leaves, stalks, etc) were removed and then fermented on the resulting cloudy must. I have a very good fine filter which filtered the finished wine twice before bottling, and the results were always clear and bright with the full taste of the fruit. I found the colour of the wine comes from the skins rather than the flesh of the fruit. It certainly seems an easier process than having to strain before brewing.