I don;t have an answer - but rather share your question. I make a pear wine
using cut fruit added (suspended in a mesh bag) to appropriate amounts of
water, sugar, and acid - and then add the magic ingredient of pectic enzyme
to help break down the fruit and allow the yeast to get at the sugars.

I also have a couple trees full of apples - but don;t have a quality apple
crusher. Was wondering if I could use the same technique you suggest; cut up
apples, press out what juice I can in my basket press, then add the pulp to
the juice (in a mesh bag) along with some pectic enzyme to allow all the
fruit sugars to contribute. Also seems to make sense in that most of us have
dessert apples rather than true cider apples - and the inclusion of the
skins in the primary would seem to be warranted for their tannins.




"Bryce" > wrote in message
oups.com...
>I have a bunch of apples that are wanting to be apple wine. Here are
> my options.
>
> 1. Pressing the apples and using the juice.
>
> 2. Cutting up the apples and put in the primary and ferment. Few days
> later press the apples out.
>
> I guess the question is... Will the pulp add flavor and body to wine?
>
>
> Here is a example I have been thinking about. Could I press the apples
> to get the juice. Add back some of the leftover juice pulp back to the
> primary and ferment. A few days later strain out the apple pulp again.
>
> I am thinking about this somewhat like grape wine. Red wine is
> fermented with the skins and the pulp. White wine is just juice.
>
> Hope this wasn't too confusing.... Thanks for any help
>
> Bryce
>